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Heat a little vegetable oil in a large wok until very hot.
Add the mince and stir around until it starts to turn white.
Add the garlic, eschallot and chillies and stir- fry quickly.
At this point, add the shallot, black fungus, onion, fish sauce, lime leaves, herbs and salt quickly so as not to lose the texture.
Finish with lime juice for a nice sour flavour.
To serve, arrange the lettuce leaves on a platter and pour the chicken mince over the leaves.
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