Vietnamese ground chicken

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This recipe is similar to Larb, but I can’t claim it is authentic as it is just my version of the tasty Vietnamese dish.

This is lovely and healthy and can be changed depending on what you have available

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Ingredients

Juice of 2 limes
2 TBS fish sauce
1 tsp brown sugar
4 tsp peanut oil
1 lemongrass stalk, pale part only, finely chopped
6 kaffir lime leaves shredded (I roll them and chop them with scissors)
1 bird’s-eye chilli, finely chopped
1 red shallot, thinly sliced
2 clove garlic, crushed
500g lean chicken mince
2 TBS of sesame oil
1 green pepper finely diced
1 cup of mixed mushrooms
1 cup of bean sprouts
1/2 cup coriander leaves
1/2 cup mint leaves
1/2 an iceberg lettuce, leaves separated and trimmed into cups

Method

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Add lime juice, fish sauce, sugar, peanut oil, lemongrass, lime leaves, chilli, shallot and garlic to a heavy based ban and fry gently for a few minutes to release the fragrance. Add the chicken mince, sesame oil, and pepper and stir until cooked,

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Add the mushrooms and bean sprouts and stir until cooked.
Take the pan off the heat, add a couple of spoonfuls of the mince mixture into a lettuce cup and top with mint and coriander (Or if you don’t want it quite as messy, just pop it all in a bowl)

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