| 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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