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  • Ground Pork In Tomato Sauce (Heo Sot Ca Chua)

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    Ground Pork In Tomato Sauce (Heo Sot Ca Chua)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 sm head soft leaf lettuce finely shredded
    • 4 x scallions cut 2" lengths, and finely shredded
    • 1/2 c. shredded mint leaves
    • 1 c. whole coriander leaves Nuoc Cham (see recipe)
    • 2 Tbsp. vegetable oil
    • 1 lb grnd pork
    • 1 Tbsp. sugar
    • 3 Tbsp. Vietnamese fish sauce (nuoc mam)
    • 6 x garlic cloves minced
    • 1 lrg onion slivered
    • 3 lrg ripe tomatoes cored, seeded, and diced
    • 1 c. chicken broth or possibly water
    • 2 Tbsp. tomato paste Freshly-grnd white pepper to taste

    Directions

    1. Combine the shredded lettuce, scallions, mint and coriander in a large bowl. Cover and chill.
    2. Prepare the Nuoc Cham. Set aside.
    3. Heat 1 Tbsp. of the oil in a wok or possibly skillet over high heat. Add in the grnd pork and fry, breaking up the lumps, for 8 min. Add in the sugar and 1 Tbsp. of the fish sauce and cook for 2 min. Remove the meat to a bowl and set aside.
    4. Heat the remaining 1 Tbsp. oil in the wok. Add in the garlic and onion and fry till fragrant. Add in the tomatoes and cook for 5 min over moderate heat.
    5. Return the pork to the wok, along with the broth, tomato paste and the remaining 2 Tbsp. fish sauce. Simmer, stirring occasionally, for 15 min. Transfer the mix to a serving bowl and sprinkle with the white pepper.
    6. To serve, each diner puts some meat sauce and shredded lettuce over rice and then drizzles everything with Nuoc Cham before eating.
    7. This recipe yields 4 servings.

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