Recipe by MarraMamba
I first had this dish when i lived in Port au Prince Haiti, a thai restaurant served it..i loved it and have kept looking for one that has the right spicing. It is a wonderful scented tasting heaven. Most of them have to few flavors but it needs enough of each herb. Of course people can change the amounts to their taste. Serve over rice or roll up in rice paper or lettuce rolls.
- 158.51 ml fresh lime juice
- 78.07 ml fish sauce (found in Asian markets or in the Ethnic aisle of most grocers)
- 14.79 ml sugar
- 9.85 ml thai roasted chili paste
- 177.44 ml canned low sodium chicken broth
- 680.38 g ground chicken or 680.38 g pork
- 236.59 ml thinly sliced green onion
- 177.44 ml thinly sliced shallot
- 44.37 ml minced fresh lemongrass (found in Asian Markets)
- 14.79 ml thinly sliced Thai red chili peppers or 14.79 ml serrano chili
- 118.29 ml chopped fresh cilantro leaves
- 78.07 ml chopped fresh mint leaves
Directions See How It's Made
- Combine the first four ingredients in a medium bowl. Save this sauce for later.
- Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
- You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.