Friday, November 10, 2006


1 cup chicken stock
1/2 cup pound coarsely ground pork (beef or chicken)
1/2 cup coarsely chopped shallot (HOOm+DAAng-)
3 tablespoons finely chopped green onion
2 tablespoons coarsely chopped fresh cilantro (Pak'Chii-)
A handful of fresh mint leaves
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 tablespoons roasted rice powder
1 tablespoon coarsely ground dried red chilli (or hot green pepper)
1/2 teaspoon sugar (option)
A few lettuce leaves (or Chinese cabbage)
2 wedges green cabbage
6 green beans, trimmed and halved crosswise

In a small saucepan over high heat, bring the stock to a boil.
Add the meat and cook for 1 to 2 minutes, tossing often with a
large spoon to break up the meat and cook it to fairly evenly.
When the meat is cooked, remove the pan from the heat.

Using a slotted spoon, transfer the meat to a medium bowl,
leaving most the of the liquid behind. Stir in the shallot, green
onion, cilantro, and most of the mint, reserving a few leaves for
a garnish. Add the lime juice, fish sauce, rice powder, chilli,
and sugar (if preferred); stir to combine everything well. Tast and
adjust seasoning as needed for a pleasing balance of sour, saltry,
and hot.

Line a serving platter with lettuce leaves and mound meat
mixture in the center. Garnish with the cabbage, green bean,
and mint. Serve at once.


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