Vietnamese Pork "Spaghetti Sauce" over Rice
- 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
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
