1 head Bibb lettuce washed, dried, leaves separated and left whole
Directions
1. Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable., 15 to 20 minutes.
2. Place half the meat in food processor and pulse until coarsely chopped, 5 to six 1 second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes.
3.Heat the rice in small skillet over medium-high heat; cook stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool about 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
4. Bring broth to simmer in 12 inch nonstick skillet over medium-high heat, Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork, continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1 1/2 minutes longer. Transfer pork to large bowl, let cool 10 minutes.
5. Add remaining 1 1/2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves.
Comments
Phyllis Watson on Sat Sep 26 20:19:24 UTC 2009:
Cooks Illustrated says use natural pork, not enhanced pork, or you will have to skip the marinating in step 2, and reduce the amount of fish sauce to 2 tablespoons, adding it all in step 5.
Don't skip the toasted rice. It's necessary. Any white rice can be used. You can also use toasted rice powder found in Asian food markets.
Dish can be served with sticky rice and steamed vegetables as an entree.