Recipe Detail

Prep 20 mins | Cook 10 mins | Serves 4

1 tbs peanut oil

1 stalk lemongrass, trimmed, pounded and finely chopped

3 garlic cloves, finely chopped

2–3 small red bird’s eye chillies, deseeded and finely chopped

500g chicken mince

1⁄4 cup lime or lemon juice

1 tbs fish sauce

1⁄2 small red onion, very thinly sliced

1 Lebanese cucumber, finely diced

1 cup coriander leaves, roughly chopped

1 Kaffir lime leaf, very finely shredded (optional)

Rice noodles and lettuce leaves, to serve

STEP 1: Heat oil in a large frying pan over medium-high heat. Add lemongrass, garlic and chillies and cook, stirring, for 1 minute. Add chicken, and cook, breaking up mince with a wooden spoon, for 5 minutes until chicken is cooked through. Set aside to cool slightly.

STEP 2: Place cooled chicken mixture into a large bowl. Add lime or lemon juice, fish sauce, onion, cucumber, coriander and kaffir lime leaf if using. Toss to combine. Serve with rice noodles and lettuce.