US
Ingredients
Serves: 4
1 tbsp coconut oil
2 small red chillies, finely sliced
2 garlic cloves, minced
1 ½ tbsp lemongrass paste or lemongrass slices
500g pork mince
1 tbsp fish sauce
2 limes, 1 juiced, 1 sliced
1 small white cabbage, finely sliced
2 carrots, shredded
2 spring onions, finely sliced
1 small handful fresh mint, roughly chopped
1 small handful fresh coriander, roughly chopped
2 romaine lettuce heads or 1 iceberg lettuce
Method
Heat 1 tbsp of oil in a large, deep frying pan or wok, over high heat.
Fry the chilli, garlic and lemongrass for 1min, or until just softened.
Add the pork and cook for 3-5mins.
Add the fish sauce, lime juice, cabbage, carrot and season with salt and pepper.
Cook for 8-10mins, or until the cabbage has reduced in size.
Add the spring onion, turn off the heat and add the mint, and coriander.
Add the romaine lettuce or iceberg to a large serving plate and top with the meat mixture. Serve as is or with 1 portion of brown rice.