½ cup (200g) white long grain rice
500g lean pork mince
½ cup (125mL) chicken stock
230g can water chestnuts, drained and chopped
2 tbsp chopped coriander
2 tbsp chopped mint
3 green onions (shallots), chopped
1 carrot, peeled and grated
1 cucumber, diced
¼ cup (60mL) fish sauce
2 tbsp lime juice
1 tbsp brown sugar
100g bean sprouts
6 iceberg lettuce leaves
35 minsTime total
- Cook rice according to packet directions. Drain.
- Meanwhile, heat a non-stick frying pan over medium heat. Add pork and stock; cook for 10 minutes or until pork is tender. Remove from heat. Transfer to a medium bowl with rice, water chestnuts, coriander, mint, onions, carrot and cucumber; mix to combine.
- Whisk together fish sauce, limejuice and brown sugar; pour over pork mixture. Cover and refrigerate for 1 hour or until chilled. Fold through bean sprouts and serve in lettuce leaves.