Crisp pork in lettuce cups with chilli lime sauce
This is a quick starter or a simple supper, a doddle to make but looks impressive, what could be better?
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 minutes
- Slice off the hard bottom and top third of the lemongrass and finely chop the soft inner part. Heat a wok or large pan with 2 tbsp oil. Add the lemongrass and fry until soft for about 2 minutes. Add the pork mince and let it go brown and crisp on the bottom before breaking up with spoon. Cook through thoroughly, add the sugar, stir again then take off the heat.
- To make the sauce, crush the garlic, chilli and sugar to a paste with a mortar and pestle. Add the lime juice and fish sauce and pound until mixed, or you can put the garlic, chilli, sugar, lime juice and fish sauce in a small jar and shake well to dissolve the sugar.
- Pour the dressing over the warm pork along with the onion and coriander. Gently stir and serve with the chilled baby gem lettuce to scoop up bites with. Sprinkle with more fresh coriander.
Per serving
268 kcalories, protein 20.8g, carbohydrate 11.6g, fat 15.7 g, saturated fat 4.3g, fibre 1.0g, salt 0.92 g
Recipe from olive magazine, October 2008.
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http://www.bbcgoodfood.com/recipes/7588/
http://www.bbcgoodfood.com/recipes/7588/
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Ingredients
- 4 stalks lemongrass , woody outer leaves removed,
- vegetable oil
- 400.0g lean pork mince
- 1.0 tbsp palm sugar or soft brown sugar
- 1 small red onion , finely chopped
- a small bunch coriander , chopped (keep some leaves for decoration)
- 4 Baby Gem lettuces , leaves separated
CHILLI LIME SAUCE
- 1 garlic clove , finely chopped
- 1 small red chilli , deseeded and finely chopped
- 1.0 tbsp palm sugar or soft brown sugar
- 3 limes , juiced, about 125ml
- 1.0 tbsp fish sauce
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Vietnamese lemongrass beef platter
This is a beautiful dish to serve your friends, they'll be impressed and you won't believe how easy it is
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 minutes
Ingredients
- 4 stalks lemongrass , woody outer leaves removed,
- vegetable oil
- 400.0g lean pork mince
- 1.0 tbsp palm sugar or soft brown sugar
- 1 small red onion , finely chopped
- a small bunch coriander , chopped (keep some leaves for decoration)
- 4 Baby Gem lettuces , leaves separated
CHILLI LIME SAUCE
- 1 garlic clove , finely chopped
- 1 small red chilli , deseeded and finely chopped
- 1.0 tbsp palm sugar or soft brown sugar
- 3 limes , juiced, about 125ml
- 1.0 tbsp fish sauce
Per serving
268 kcalories, protein 20.8g, carbohydrate 11.6g, fat 15.7 g, saturated fat 4.3g, fibre 1.0g, salt 0.92 g
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18 October 2008
Lee rated and commented on this recipe
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03 August 2010
Faye Taylor rated and commented on this recipe
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