Add 3 tablespoons of fish sauce, 2 tablespoons of rice vinegar, 2 tablespoons of lime juice, 1 tablespoon of sugar, the chopped garlic, chill and grated ginger to a bowl and mix to combine so that the sugar dissolves.

Add the julienned carrot and cucumber to the bowl with the dressing and set aside for now to pickle.

Add the ground chicken, chopped scallions, garlic, ginger, 1 tablespoon of fish sauce and 1 teaspoon of salt to a large mixing bowl. Mix well to combine, so that the seasoning is evenly mixed throughout the ground chicken.

Scoop up a heaped spoonful of the chicken mixture, and spread it into a thin, even layer all over a mini tortilla. Repeat with the rest of the tortillas.

Set a large frying pan or skillet over medium-high heat, then drizzle a little olive oil into the pan. Place a tortilla, chicken side down, into the pan. Use a spatula or fish slice to press the tortilla firmly into the pan – this will help the chicken cook quickly, giving it a lovely charred crust, and help it to stick to the tortilla. Let it cook for 4 minutes, then flip, and cook for another minute on the other side. PRO TIP: You can cook a few tacos at the same time, depending on the size of your pan.

Spread each taco with a little spicy mayo, then top with the pickled carrots and cucumber. Drizzle a little of the nuoc cham dressing on top, then finish with the cilantro, mint, Thai basil and a sprinkling of toasted cashews. Serve with more spicy mayo and nuoc cham on the side and enjoy.