1½ tbsp fish sauce
2 limes, juice, plus extra wedges to serve
2 tsp light brown soft sugar
2 tbsp groundnut oil
3 shallots, finely sliced
1 red chilli, deseeded and finely sliced
2 garlic cloves, finely grated
15g fresh root ginger, finely grated
500g skinless chicken thigh fillets, finely chopped
100g radishes, finely sliced
2 little gem lettuces
½ x 28g pack coriander, leaves roughly chopped
few sprigs mint, leaves picked and chopped
40g roasted peanuts, roughly chopped1½ tbsp fish sauce2 limes, juice, plus extra wedges to serve2 tsp light brown soft sugar2 tbsp groundnut oil3 shallots, finely sliced1 red chilli, deseeded and finely sliced2 garlic cloves, finely grated15g fresh root ginger, finely grated500g skinless chicken thigh fillets, finely chopped 100g radishes, finely sliced2 little gem lettuces ½ x 28g pack coriander, leaves roughly choppedfew sprigs mint, leaves picked and chopped 40g roasted peanuts, roughly chopped
1. To make the dressing, whisk together the fish sauce, lime juice and sugar in a bowl; season, then set aside.
2. Set a large frying pan or wok over a medium heat and pour in the oil. When hot, add the shallots, chilli, garlic and ginger. Fry for 1-2 minutes until starting to soften, then add the chicken. Cook for 15-20 minutes, until thoroughly cooked, the juices run clear and there is no pink meat, then remove from the heat. Stir the dressing and radishes through the chicken.
3. Trim the lettuces and separate the leaves. Fill each little gem leaf ‘boat’ with a spoonful of the meat and radish mixture, then top with some herbs and peanuts. Alternatively, serve everything separately and let people help themselves, building their own ‘boats’. Serve with extra lime wedges and sriracha or sweet chilli sauce, if liked.
Waste not: fresh root ginger: Seal leftover peeled ginger in an airtight, freezeproof container and freeze for up to 4 months. it can be grated straight from frozen.