1 tb Vegetable Oil
1 1/2 lb Ground Pork
1 1/2 tb Sugar
4 1/2 tb Vietnamese Style Fish Sauce
1 1/2 tb Lime Juice
2 Serrano Chiles; seeded and
-chopped 1/4 c Garlic; chopped
1 1/2 c Shallots; chopped
1/2 ts Black Pepper
5 lg Tomatoes; seeded and chopped
1/4 c Tomato Paste
1 1/2 c Chicken Stock
Coriander Leaves Hot Steamed Rice Pour oil into a saucepan and place over high heat. Add pork and saute until lightly browned, about 5 minutes, breaking up lumps. Add sugar, 1 1/2 tb fish sauce, the lime juice and chiles. Cook 1 minute. Set aside
in a bowl. Put garlic, shallots, pepper and more oil if needed into the saucepan; fry over medium heat until fragrant. Add tomato and cook until reduced to a slightly lumpy sauce, about 5 minutes. Add pork, tomato paste, remaining fish sauce and chicken stock; simmer 10 minutes. Garnish with coriander. Serve over hot steamed rice. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV – Stinson Beach, CA