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Ingredientes
- 1 sm head soft leaf lettuce finely shredded
- 4 x scallions cut 2" lengths, and finely shredded
- 1/2 c. shredded mint leaves
- 1 c. whole coriander leaves Nuoc Cham (see recipe)
- 2 Tbsp. vegetable oil
- 1 lb grnd pork
- 1 Tbsp. sugar
- 3 Tbsp. Vietnamese fish sauce (nuoc mam)
- 6 x garlic cloves minced
- 1 lrg onion slivered
- 3 lrg ripe tomatoes cored, seeded, and diced
- 1 c. chicken broth or possibly water
- 2 Tbsp. tomato paste Freshly-grnd white pepper to taste
Direcciones
- Combine the shredded lettuce, scallions, mint and coriander in a large bowl. Cover and chill.
- Prepare the Nuoc Cham. Set aside.
- Heat 1 Tbsp. of the oil in a wok or possibly skillet over high heat. Add in the grnd pork and fry, breaking up the lumps, for 8 min. Add in the sugar and 1 Tbsp. of the fish sauce and cook for 2 min. Remove the meat to a bowl and set aside.
- Heat the remaining 1 Tbsp. oil in the wok. Add in the garlic and onion and fry till fragrant. Add in the tomatoes and cook for 5 min over moderate heat.
- Return the pork to the wok, along with the broth, tomato paste and the remaining 2 Tbsp. fish sauce. Simmer, stirring occasionally, for 15 min. Transfer the mix to a serving bowl and sprinkle with the white pepper.
- To serve, each diner puts some meat sauce and shredded lettuce over rice and then drizzles everything with Nuoc Cham before eating.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 4 servings | |
| Calories 492 | |
| Calories from Fat 311 | 63% |
| Total Fat 34.88g | 44% |
| Saturated Fat 9.72g | 39% |
| Trans Fat 0.18g | |
| Cholesterol 82mg | 27% |
| Sodium 245mg | 10% |
| Potassium 1162mg | 33% |
| Total Carbs 27.08g | 7% |
| Dietary Fiber 11.9g | 40% |
| Sugars 9.3g | 6% |
| Protein 24.92g | 40% |
