San choy bau
Ingredients:
500g chicken mince
2 tbsp vegetable oil
4 spring onions, chopped
2 cm piece ginger, grated
1 large clove garlic, grated
small red birds eye chilli, finely chopped
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp light soy sauce
1 tbsp sweet chilli sauce
70g vermicelli rice noodles
250g beansprouts
iceberg lettuce
handful each coriander and mint
1/2 cup crushed peanuts
225g tin water chestnut slices, chopped
fried noodles to serve (optional)
Put rice noodles in metal bowl and cover with boiling water. Leave for 10 minutes then strain. Cut roughly with scissors.
Separate leaves of iceberg lettuce and wash.
Heat oil in wok over medium heat. Add spring onions and cook for about 2 minutes. Add ginger and garlic and cook briefly, being careful not to burn.
Add chicken mince and brown, stirring and breaking up the mince as you go.
Add lime juice, fish sauce, chilli sauce, chilli, noodles, soy sauce and cook for 5 minutes.
Add water chestnuts, beansprouts and herbs. Toss them all through then serve.
To serve, heap chicken mixture into lettuce cups. Sprinkle with chopped peanuts and extra chilli or sweet chilli sauce if wanted.