Preparation

Peel garlic and shallots, finely chop. Wash and cut the green chili in half, remove the seeds, chop finely. Wash coriander, mint and basil, spin dry, finely chop (leave a few leaves of coriander for the finish).

Mix lime juice, fish sauce, sugar and chili sauce.

Put the minced meat in a bowl. Add garlic, shallots and chopped chili. Heat a frying pan with vegetable oil, sauté the meat on strong heat and stir again and again (about 5 minutes). Remove from heat, stir in the lime juice mixture, let it steep for a short time and season it if necessary.

Add the herbs and spread equally onto the lettuce leaves. Sprinkle with spring onions, peanuts, fine chili rings and the prepared coriander leaves.

Tip

My husband refuses coriander, so I substitute the coriander with Thai basil for him. If you do not get that, just increase the amount of normal basil and mint.

wine tip

A Riesling Reserve is the perfect fit for this asian inspired dish.