1. First you need to pickle half
the red onion. Take the diced onion add to a bowl, cover with 1/2 a mug of boiling water and 2 tablespoons vinegar then place in the fridge until needed.
2. Heat the oil
in a pan then add the rest of the onion and sweat it then add in the garlic, lemon grass and chili flakes. Then add in the pheasant mince, season with salt and pepper and breakdown the mince with a wooden spoon.
3. In a separate bowl
add the chopped cucumber, radish, spring onions, mint, basil, coriander and fresh chili (optional) in a bowl. Once the meat has cooked then add it to the herbs along with the strained pickled onions.
4. To finish add
the fish sauce, lime juice and sugar add more of each to your taste. Then you can serve it with rice or salad depending if you want it hot or cold.