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Season and fry the mince: Mix the beef and pork mince together in a bowl. Season with salt and pepper and mix well so the seasoning is evenly distributed. Heat a large frying pan with a little olive oil until smoking hot. Fry the mince for 5-7 minutes, breaking it up with a spoon, until crisp, deeply browned, and broken down to a fine consistency. Drain through a sieve and set aside.
Cook the aromatics: Wipe the pan clean. Add a tablespoon of toasted sesame oil over medium heat. Add the garlic, ginger, and chilli with a pinch of salt and the brown sugar. Fry for 2 minutes until fragrant and starting to caramelise.
Combine and finish: Add the drained mince back to the pan and stir to mix. Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions, stirring for 30 seconds. Take off the heat.
Make the dressing: Mix the soy sauce, lime juice, sesame oil, olive oil, sliced chilli, chopped coriander, fish sauce, and brown sugar together in a small bowl. Adjust to taste.
Serve: Spoon the hot mince into the baby gem lettuce leaves, drizzle with a little dressing, and let everyone help themselves.