Back to 3 servings 2 tbsp neutral oil, such as canola or avocado 1 lb lean ground pork, about 450 g 4 shallots, thinly sliced; red onion can stand in 1 tbsp roasted chili flakes, prik pon or prik bon; or 1 to 2 tsp dried chili flakes 1 tbsp fish sauce 1 tbsp soy sauce 1 tbsp sugar, palm sugar or superfine sugar 1.5 tbsp toasted rice powder, khao khua; homemade or store-bought 1 large handful mint leaves, roughly chopped 1 large handful cilantro leaves, roughly chopped; culantro if available 4 green onions, roughly chopped 2 tbsp fresh lime juice, 1 to 2 tbsp, to taste
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1 Step 1: Warm the oil in a big skillet or wok set over medium-high heat. Add the ground pork and use a spatula to crumble it into small pieces.2 Step 2: Cook the pork, stirring often, for about 5 minutes until no pink remains and it is cooked through. Do not let it dry out or brown into crisp bits.3 Step 3: Stir in the sliced shallots and roasted chili flakes and cook briefly until the shallots soften.4 Step 4: Add the fish sauce, soy sauce, sugar and toasted rice powder. Stir well, then taste and adjust the seasoning.5 Step 5: Remove the pan from the heat and let the meat cool for a few minutes so the herbs will not wilt.6 Step 6: Stir in the green onions, mint and cilantro, then add lime juice to taste. Serve immediately.getsaucepan.com/r/9d612e70-7492-5942-86b5-f9c86309b8ba
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