Asian Lettuce Wraps
1/3 C fresh squeezed lime juice 1/4 C Vietnamese fish sauce (nam pla or nuoc mam) 1 T sugar 2 t roasted chili paste ( I use Sambal Oolek)
3/4 cup Canned or home-made low sodium chicken broth (the fish sauce brings plenty of sodium) 1 and 1/2 pound ground chicken or turkey or pork or a mix
1 C thinly sliced green onions 3/4 C finely minced shallots 3 T finely minced fresh lemongrass (you can use the tubed but fresh is best) 1 T thinly sliced Thai bird chilis (or substitute Serranos, use more)
1/2 C fresh cilantro leaves roughly chopped 1/2 C fresh mint leaves roughly chopped
2 Small heads Boston or Bibb lettuce washed and leafed
Whisk first 4 ingredinets in a measuring cup to blend and set aside.
Bring broth to a simmer in large skillet over medium heat. Add meat and simmer until cooked through breaking up meat with wooden spoon until crumbly, about 8 minutes or so.
Next add green onions, shallots, lemongrass and Thai bird chilis. Stir until veggies are tender-crisp and chicken broth has evaported.
Remove from heat, add cilantro, mint, and reserved sauce. Season to taste with salt and fresh cracked pepper.
Spoon into lettuce leaves and enjoy.
You can sprinkle some fresh chopped peanuts if you like. I always add extra Sambal Oolek to my wrap because I like it hot!