| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Seafood, Grains | Vietnamese | Meats, Ethnic, Kooknet, Main dish | 6 | Servings |
INGREDIENTS
| 1 | tb | Vegetable Oil |
| 1 1/2 | lb | Ground Pork |
| 1 1/2 | tb | Sugar |
| 4 1/2 | tb | Vietnamese Style Fish Sauce |
| 1 1/2 | tb | Lime Juice |
| 2 | Serrano Chiles; seeded and chopped | |
| 1/4 | c | Garlic; chopped |
| 1 1/2 | c | Shallots; chopped |
| 1/2 | ts | Black Pepper |
| 5 | lg | Tomatoes; seeded and chopped |
| 1/4 | c | Tomato Paste |
| 1 1/2 | c | Chicken Stock |
| Coriander Leaves | ||
| Hot Steamed Rice |
INSTRUCTIONS
Pour oil into a saucepan and place over high heat. Add pork and saute until lightly browned, about 5 minutes, breaking up lumps. Add sugar, 1 1/2 tb fish sauce, the lime juice and chiles. Cook 1 minute. Set aside in a bowl. Put garlic, shallots, pepper and more oil if needed into the saucepan; fry over medium heat until fragrant. Add tomato and cook until reduced to a slightly lumpy sauce, about 5 minutes. Add pork, tomato paste, remaining fish sauce and chicken stock; simmer 10 minutes. Garnish with coriander. Serve over hot steamed rice. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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