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Ingredients 1 tbsp peanut oil 1 garlic clove, crushed 1 tbsp ginger, grated 1 birdseye chilli, finely sliced 400ml chicken stock 2 tbsp fish sauce 1 tsp sugar 500gm minced chicken 1 cup chopped coriander juice of 2 limes 1/2 iceberg lettuce, finely shredded cherry tomatoes red onion, finely sliced spring onion, finely sliced coriander leaves vietnamese mint red banana chilli, sliced lime cheek, garnish

Method   Fry garlic, ginger and chilli in peanut oil, add stock,fish sauce and sugar, bring to boil. Add chicken, break up as much as possible, cook 2-3 min. Add coriander and lime juice. Season to taste using fish sauce and sugar if necessary. Place shredded lettuce in bowl, spoon over chicken, garnish with tomatoes, onions, coriander, mint and lime cheek. Pour in remaining liquid. Serves 4 for entree. Recipe by Bronwen Griffith

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