• Thinly slice onion. Finely chop garlic. Roughly chop baby spinach leaves. Drain the sweetcorn. • In a small bowl, combine the sesame oil, oyster sauce, soy sauce and the water. Set aside.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return frying pan to high heat with a drizzle of olive oil. Cook onion until lightly golden, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. • Reduce heat to medium, then add garlic and ginger & lemongrass paste (see ingredients) and cook until fragrant, 1 minute. • Add oyster sauce mixture and cook until bubbling, 1 minute. • Transfer to a bowl and cover to keep warm.

• While the pork is cooking, add baby spinach, Asian slaw mix, garlic aioli and a drizzle of olive oil to the charred corn. Season to taste and toss to combine.

• Wipe out the frying pan and return to high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and the yolks are cooked to your liking, 2-3 minutes. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.

• Divide slaw and Vietnamese-style pork between bowls. • Top with a fried egg and sprinkle with crispy shallots to serve. Enjoy!