cook rice according to packet directions. drain.
meanwhile, heat a non stick frying pan over medium heat. add pork and stock; cook for 10 minutes or until pork is tender. remove from heat. transfer to a medium bowl with rice, water chestnuts, coriander, mint, onions, carrot and cucumber; mix to combine.
whisk together fish sauce, lime juice and brown sugar; pour over pork mixture. cover and refrigerate for 1 hour or until chilled. fold through bean sprouts and serve in lettuce leaves.
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