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- Preparing Time: 1 hour and 15 minutes
- Total Time: -
- Served Person: 10
- 2 tablespoons fish sauce
- dressing:
- 1/4 cup fish sauce
- 2 cups fresh lime juice
- 12 fresh red or green thai peppers, seeded and chopped, or to taste
- 2 tablespoons dried chile flakes
- 6 shallots, sliced very thin, or more to taste
- 4 cups chopped fresh mint
- 1 cup unsalted roasted peanuts
- 1 onion, halved and sliced very thin
- 1 red onion, sliced very thin
- 6 green onions, coarsely sliced, or more to taste
- 1 cup finely chopped fresh ginger
- 2 pounds fresh ground lean pork, or more to taste
- 1 (10 ounce) package romaine lettuce hearts
- Carbohydrate 19.3
- Cholesterol 59
- Fat 20.6
- Protein 22.3
- Sodium 715
- Calories 339 calories;
Combine lime juice, fresh Thai peppers, 1/4 cup plus 2 tablespoons fish sauce, and dried chile flakes in a bowl and mix well. Add shallots, mint, cilantro, peanuts, onion, red onion, green onions, and ginger. Mix well. Heat a nonstick skillet over medium-high heat. Add pork; cook and stir to break it up until pork is no longer pink in the center but not yet browned, 3 to 5 minutes. Drain and discard grease. Allow pork to cool briefly, about 5 minutes. Transfer pork to a bowl and add dressing mixture; mix very well. Let the salad sit for at least 10 minutes before serving. Spoon mixture into lettuce leaves, like putting a hot dog in a bun.
