FOOD + ENTERTAINING
½ cup chopped basil ( preferably Thai basil )
2 tablespoons fish sauce 4 – 5 tablespoons lime juice
1 teaspoon brown sugar , maple syrup or honey
Finely chopped fresh chili , optional Lettuce leaves or jasmine rice , to serve
Dice half the red onion ( you ’ ll need 1 cup diced ) and thinly slice ¼ of the onion ( ¼ to ½ cup ).
Place the sliced onions in a bowl and cover with ½ cup hot boiling water and 2 tablespoons vinegar ; place in the fridge .
Drain the fat from the meat , using a fine-mesh strainer .
To prepare the salad :
While the ground meat is cooking , prep the remaining ingredients . Place the cucumber , radish , scallions , mint , basil , cilantro and fresh chili ( optional ) in a bowl . Add the drained meat and the strained pickled onions . Add the fish sauce , lime juice and sugar . Taste , adjust salt , lime and heat . ( Add more chili flakes or finely diced fresh chilies .)
Serve with lettuce wraps and / or cooked rice . Can be served warm or chilled . ( Note : If chilling , make doubly sure to strain all the fat from the meat as it will harden in the fridge .)
To prepare the meat :
Heat oil in a large skillet over medium heat . Add 1 cup diced red onion , sauté 3 – 4 minutes , add garlic , lemongrass and chili flakes . Sauté until fragrant , 2 – 3 minutes . Add the ground meat , breaking it apart with a metal spatula . Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates , about 10 minutes .
Recipe from Sylvia Fountaine , Feasting at Home
SUMMER 2024 37