Vietnamese ground chicken


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



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



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,


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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