You may also like
Categories:
lime juice fish sauce soy sauce light brown sugar fresh cilantro scallions red chicken broth ground pork ginger garlic peanuts carrots
Viewed: 89 - Published at: 2 years agoIngredients
- 3 tablespoons lime juice (from about 4 limes)
- 1 tablespoon fish sauce
- 1 tablespoon plus 1 teaspoon soy sauce
- 2 teaspoons light brown sugar
- 1/3 cup fresh cilantro leaves, roughly chopped, plus more for serving
- 3 scallions, thinly sliced
- 1 small red jalapeno or Fresno chile, thinly sliced
- 1/2 cup low-sodium chicken broth
- 1 pound ground pork or chicken
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- I large head Bibb or romaine lettuce, separated into 15 large leaves
- Chopped roasted salted peanuts, for serving
- Shredded carrots, for serving
Method
- Whisk the lime juice, fish sauce, 1 tablespoon of the soy sauce and brown sugar in a large bowl until the sugar dissolves.
- Add the cilantro, scallions and chiles; set aside.
- Heat the chicken stock in a large skillet over medium heat until steaming but just below a simmer.
- Add the pork and the remaining teaspoon soy sauce, and cook, breaking into pieces with a spoon (not too small), until the meat is just cooked through and no longer pink, about 6 minutes.
- Add the ginger and garlic, and remove from the heat.
- Combine the chicken mixture with the lime mixture until well coated.
- Let sit for at least 15 minutes while the flavors combine.
- To assemble, put 1 to 2 tablespoons of the chicken filling in the center of each lettuce leaf.
- Top with chopped peanuts, shredded carrots and chopped cilantro.
- Strain the remaining liquid from the filling, and serve on the side.
