Ching served up tasty smoky Vietnamese lettuce wraps on today’s episode of Lorraine.

The ingredients are: 1 tablespoon rapeseed oil, 6 smoky bacon rashers, 1 teaspoon fish sauce,1 pinch of sugar, Juice of ½ lime, 1 tablespoon rapeseed oil, 1 cloves of garlic, peel, 2 small shallots, peel, 1 stalk of lemongrass, hard outer leaves peeled off, discarded, roughly chopped, 1 red chilli, deseeded and finely chopped, 2 courgettes, top and tail, slice lengthways across, into julienne strips and into small 0.5cm cubes, 30ml of water, 1 tablespoon fish sauce, Juice of 1 lime, Pinch of caster sugar and Raw cashew nuts.

For the pickle: 1 medium carrot, sliced into julienne using a mandolin, or sliced into strips, 1X10cm length of white turnip or daikon, sliced into julienne using a mandolin, or sliced into strips, 2 tablespoons rice vinegar, 2 tbsp mirin, Pinch of salt and Pinch of caster sugar.

For Assembly and Garnish: 2 heads of Gem lettuce leaves, washed, leaves separated, Lime wedges and Coriander sprigs.