Meanwhile, peel and finely slice the pickling vegetables into rounds or strands, then put in a bowl or jar.

Heat the vinegar, sugar and salt in a small pan, stirring to dissolve the sugar and salt, then tip over the vegetables, mix well and leave to sit, tossing occasionally, ideally for at least a couple of hours.

Put the fish sauce, rice vinegar and sugar for the dipping sauce in a saucepan with 600ml water, and heat, stirring, until the sugar dissolves.

Cook the noodles according to packet instructions, then drain, refresh and set aside.

Prepare a barbecue, or lightly grease a griddle pan and set it on a medium-high heat (if using a fish cage for the barbecue, lightly grease that, or the grill bars themselves).

Grill the patties for 10-12 minutes, turning once, until cooked through and well charred all over.

While they’re cooking, separate, wash and dry the lettuce, then arrange the leaves on a large plate. Put the picked, washed herb leaves and the sliced chilli and garlic alongside. Put the drained noodles in a separate dish and bring out the pickles and some extra vinegar.

Reheat the dipping sauce, if you want to serve it warm, then stir in the lime juice.

Divide the sauce between four bowls. Add a couple of the pork patties to each bowl and serve the rest alongside the pickles, noodles and salad plate.