2tablespoonsginger - grated fresh, or 1/2 teaspoon ground ginger
¼cupwater - or stock
1poundground chicken (minced chicken)
¼cupmint - (leaves), chopped, fresh
2tablespoonsgreen onions (scallions or green shallots) - sliced
1teaspoonchili sauce - Asian chili sauce, to taste
1mediumred chili (red chilli in British English) - I used Thai chile pepper, sliced; very spicy, so optional
¼cuplime juice
2teaspoonsbrown sugar
2-3tablespoonsfish sauce - Asian fish sauce
For the wrappings and toppings:
3large headsiceberg lettuce - about18 whole large lettuce leaves
½poundgreen beans - young and raw, thinly sliced on the diagonal
2cupsbean sprouts
1largecucumber - cut into strips with your peeler or mandoline
1largecarrot - shredded
1small bunchmint - cilantro, and basil
3largelimes - cut
1small bottlechili sauce - Asian chili sauce
½cuppeanuts - chopped
For the dipping sauce:
¼cuplime juice
¼cupsugar
½cupwater
¼cupfish sauce - Asian fish sauce
1clovegarlic - minced
Instructions
Mix all the ingredients for the dipping sauce in a little bowl.
In a medium nonstick pan, heat the vegetable oil and sauté the garlic and ginger over medium heat until light brown. Add 1/4 cup water or stock, then add the chicken and stir well, separating the chicken into small bits. This should take you about 4 to 5 minutes. Drain out the water.
Transfer the cooked chicken to a mixing bowl. Add the remaining ingredients for the filling and mix well. Taste and season until there is a good balance among the sweet, tart, and savory flavors. You might need a bit more fish sauce, another squeeze of lemon, and a little more hot sauce.
On a large platter, mound the vegetables, herbs, and chicken. Serve with little bowls of dipping sauce, cut limes, fish sauce, chili sauce, and chopped peanuts. At the table, fill lettuce leaves with flavorful minced chicken, vegetables, and pieces of torn herbs. Add a squeeze of lime or some peanut crunch, and roll it up.
Serve with some steamed brown rice on the side, and you have a perfect summer dinner.