Nick Honeyman's Larb Gai, Thai Lettuce

Ingredients

• 2 shallots
• 150ml chicken stock
• 500g 100% NZ __pork mince
• 70ml fish sauce
• 10g ginger
• 1 tbsp palm sugar
• 2 tbsp lime juice
• 1 cup Vietnamese mint
• 1 cup Thai basil
• ½ cup coriander
• ¼ cucumber, thinly sliced
• 2 tbsp peanuts
• 1 red chilli, deseeded

To serve
• Iceberg lettuce leaves
• Lime wedges

Method

Preparing
1. Finely chop ginger, shallots and chilli.
2. Heat chicken stock in large pan and when boiling, add mince, ginger and fish sauce.

Boiling
1. Reduce to simmer and cook mince for approximately 5 minutes or until completely cooked.
2. Add the shallots, chilli and sugar and cook for another 3 minutes.
3. Add ¾ of the Vietnamese mint, Thai basil and coriander, reserving the rest for garnish.
4. Wilt herbs and add lime juice last. Stock should be completely absorbed.

Plating up
1. Arrange the lettuce on a plate and spoon mixture into leaves.
2. Garnish with the rest of the herbs, peanuts, cucumber and lime wedges.