8small romaine lettuce leaves(or Boston or Bibb lettuce)
1cupcooked warm rice
Fresh cilantro leaves and thinly sliced scallions or shallots(to garnish)
Instructions
Make the dressing: In a small bowl, combine the lime juice, 1 tablespoon fish sauce, soy sauce, sugar, Sriracha sauce, and water. Set aside.
In a large skillet, heat the oil over medium heat. Add the shallots and garlic and sauté for 3 minutes until just barely golden. Turn the heat to medium-high, add the chicken and lemon grass, and sauté for about 5 minutes until the chicken is cooked through. Add the 2 teaspoons fish sauce and season with salt (lightly) and pepper.
Spoon the rice into the lettuce cups. Add some of the chicken, and drizzle the dressing over (or you can drizzle some of the dressing over all of the chicken and let people add more sauce if they wish). Top with cilantro leaves and scallions or shallots.
Notes
If you really like the pungent aroma and flavor of fish sauce, double the amount, and skip the soy sauce.
You can drizzle some of the dressing over all of the chicken and let people add more sauce if they wish.
Try another type of ground meat like beef, lamb, or pork.
You can assemble the dish or let everyone make their own.
Choose from plain white rice, jasmine, basmati, or brown rice.
Don’t skip the scallions and cilantro — they make the dish.