All of the seasoning are completely approximate. I have no idea how much I actually use - maybe some time I will measure carefully :).
1 lb ground chicken/pork/turkey. Coarser is better
juice of one lime
2 tbsp fish sauce (maybe more than this?)
1 tbsp rice vinegar (approx.)
1 tbsp rice wine (approx.)
1 tbsp roasted rice powder (optional)
3 tbsp chopped cilantro and/or mint
2 green onions, chopped
1 small shallot, chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1 stalk of lemongrass, finely minced (optional)
1. Squeeze lime over meat. Add fish sauce, rice vinegar, and rice wine. Let marinate 15 minutes to an hour.
2. Heat skillet over medium heat, no oil necessary.
3. Add meat, ginger, garlic, and shallot, and lemongrass. Stir until just cooked through. Don't over-cook it, or it will get dry and tough.
4. Add sriracha and/or sambal to taste. (maybe a tablespoon?) Stir to combine.
5. Add cilantro/mint and green onions.
6. Remove from heat.
7. Adjust seasoning to taste. I often add some more sriracha.
8. Sprinkle with roasted rice powder (optional)
9. Serve immediately over lettuce leaves or thinly sliced cabbage, with hot rice.
ROASTED RICE POWDER:
Super easy to make. Take some sweet white rice (maybe can use regular jasmine rice?) and toast it in a pan or toaster oven till it turns golden brown and smells toasty. Let it cool and grind in a spice mill or with a mortar and pestle.
Comments
Phyllis Watson on Sat Dec 12 18:45:41 UTC 2009:
I used 1 1/2 tablespoons ginger/garlic, a good dusting of cayenne, a good teaspoon or two of sweet soy sauce, and a good splash of sriracha sauce. Fantastic! All the other ingredients were about as Dave suggested.
Phyllis Watson on Fri Jan 01 18:48:25 UTC 2010:
Add the cilantro at the very end.
Phyllis Watson on Fri Jan 01 18:48:26 UTC 2010:
Add the cilantro at the very end.