Ingredients + preparation:
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<Garnish>
5 lettuce leaves 
1 garlic clove finely chopped
1 tablespoon vegetable oil 
1 Sprig cilantro leaves finely chopped

<Yam>
4 tablespoons vegetable stock 
60 gram mushrooms, sliced
120 gram vermicelli noodles soaked in water for 20 minutes until soft, then drained
3 tablespoons lemon juice 
1 tablespoons soy sauce, light
2 tablespoons nam pla(Thai fish sauce) 
1/2 teaspoon chili powder 
1 teaspoon sugar 
2/3 cup mushrooms black fungus, presoaked
2/3 cup mushrooms, button 
1 scallions, spring or green onions or scallion, chopped
1 celery stalk with leaves, chopped
1 small carrot finely chopped
100 gram minced pork, season with peppar & salt, 

How to make:
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Line a serving dish with lettuce and set aside.

Fry the garlic in the oil until golden brown and set aside.

Fry the minced pork in the oil until cooked and set aside.

In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other
yam ingredients and stir for approximately one minute until thoroughly mixed.

Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.

Alternatively you can use Shirataki (Konjac Noodles) instead of vermicelli sticks and it will be even lower in calories!