Boil the rice noodles in water for approx. 10 mins. until al dente, drain.
Heat the oil in a wide frying pan or wok. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Sauté the garlic, lemongrass, ginger and chilli in the same pan for approx. 2 mins. Return the meat to the pan, mix in the herbs. Pour in the stock, fish sauce and rice vinegar, bring to the boil.
Divide the rice noodles, mince, cucumber and herbs into bowls. Serve with the lime.