Ingredients
- 1 pound ground pork
- 2 1/2 teaspoons fish sauce (or use soy sauce if you can't find the fish sauce)
- 1 tablespoon white rice
- 1/4 cup low-sodium chicken broth
- 2 shallots (medium shallots, peeled and sliced into thin rings, about 1/2 cup)
- 3 tablespoons lime juice (from 2 limes)
- 2 teaspoons granulated sugar (or substitute)
- 1 chili pepper, sliced thinly (or more, Thai chili, or 1/4 tsp red pepper flakes)
- 3 tablespoons fresh mint, roughly chopped
- 3 tablespoons fresh cilantro, roughly chopped
- 1 head Bibb lettuce (washed, dried, leaves separated and left whole)
How to Make
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Step 1: Stir 1 tbsp fish sauce into ground pork and marinate, refrigerated for 15 minutes.
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Step 2: Heat rice in small skillet over medium-high heat; cook stirring constantly until deep golden brown, about 5 minutes.
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Step 3: Transfer rice to small bowl and cool for 5 minutes.
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Step 4: Grind rice with mortar and pestle, spice grinder or mini food processor until it resembles fine meal, 10-30 seconds; you should have about 1 tbsp rice powder.
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Step 5: Bring broth to a simmer in large skillet over medium-high heat.
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Step 6: Add pork and cook, stirring frequently, until about half of the pork is no longer pink, about 2 minutes.
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Step 7: Sprinkle 1 tsp rice powder over pork; continue to cook, stirring constantly until remaining pork is no longer pink, 1-1 1/2 minutes longer.
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Step 8: Transfer pork to a large bowl; let cool 10 minutes.
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Step 9: Add remaining 1 1/2 tsp fish sauce, remaining 2 tsp rice powder, shallots, lime juice, sugar, Thai chili, mint and cilantro to pork; toss to combine.
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Step 10: Serve with lettuce leaves.
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Step 11: This can be a main for 4 people or an appetizer for 6.
We hope you enjoy this recipe!
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