Put a large frying pan or wok on a medium high heat, add 1 tbsp of the vegetable oil and cook the minced pork. Fry for 10 minutes until cooked through. Transfer to a plate lined with kitchen paper and set aside.
Heat 2 tbsp of the oil in another frying pan on a medium heat. Add half of the sliced shallots and cook until golden and crispy. Drain on kitchen paper.
Add the final tbsp of oil to the wok and add the rest of the of the sliced shallots and the chilli, and cook for 3 minutes. Add the pork back to the pan along with the sugar, soy sauce, lime zest and juice, salt and fish sauce. Cook for 3-5 minutes until everything is fully incorporated. Remove from the heat and stir half of the herbs through the mixture.
In a small bowl, mix all of the ingredients for the sauce.
Remove the lettuce leaves from the stalk. Serve on a platter with the pork larb mixture and the sauce, herbs and crispy shallots on the side for people to assemble themselves.