- 2 teaspoons olive or peanut oil
- 2 stalks of lemon grass, pale section only, finely chopped
- 4cm piece fresh ginger, peeled, finely grated
- 2 garlic cloves, crushed
- 1 small fresh red chilli, finely chopped
- 400g pork mince
- 2 cups (130g) bean sprouts
- 1 bunch coriander, leaves picked, chopped
- 1 lime, juiced
- 1 tablespoon Maggi fish sauce
- 8-10 small cos lettuce leaves
- Step 1Heat the oil in a large frying pan over a medium heat. Add the lemon grass, ginger, garlic and chilli, and cook, for 1-2 minutes or until aromatic. Increase the heat to high and add the pork mince. Cook, stirring often, for 4-5 minutes or until the mince is cooked. Remove mixture from the heat and transfer to a large bowl. Set aside for 10-15 minutes to cool slightly.
- Step 2Add the bean sprouts, coriander, lime juice and fish sauce to the mince mixture. Toss well to combine.
- Step 3Spoon the mince mixture evenly among the lettuce leaves. Serve this dish immediately.
Try this: You can easily make this a main meal. Finely shred the lettuce leaves. Soak rice noodles in a bowl of boiling water until tender. Drain noodles well. Add the mince mixture with the shredded lettuce and chop until the ingredients are well combined.
Pork mince: Try using pork mince instead of beef mince in some of your favourite dishes, such as spaghetti bolognaise or meatballs.
Bean sprouts: These crisp bean shoots are a great addition to any salad. They are very common in Thai dishes such as pad Thai.
Lemon grass: Used widely in Asian cooking. Add flavour to sugar syrups and pour over fresh fruit.
- Author: Alison Roberts
- Publication: Fresh Living