Vietnamese pork \"spaghetti sauce\" over rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable Oil |
| 1½ | pounds | Ground Pork |
| 1½ | tablespoon | Sugar |
| 4½ | tablespoon | Vietnamese Style Fish Sauce |
| 1½ | tablespoon | Lime Juice |
| 2 | Serrano Chiles; seeded and chopped | |
| ¼ | cup | Garlic; chopped |
| 1½ | cup | Shallots; chopped |
| ½ | teaspoon | Black Pepper |
| 5 | larges | Tomatoes; seeded and chopped |
| ¼ | cup | Tomato Paste |
| 1½ | cup | Chicken Stock |
| Coriander Leaves | ||
| Hot Steamed Rice | ||
Directions
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, 1½ 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