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| 1 Esslöffel | vegetable oil |
| 1 1/2 x ca. 450 g | Ground pork |
| 1 1/2 Esslöffel | sugar |
| 4 1/2 Esslöffel | Vietnamese Style Fish Sauce |
| 1 1/2 Esslöffel | lime juice |
| 2 | Serrano Chiles; seeded and chopped |
| 1/4 Tasse | Garlic chopped |
| 1 1/2 Tasse | Shallots chopped |
| 1/2 Teelöffel | black pepper |
| 5 gross | Tomatoes seeded, chopped |
| 1/4 Tasse | tomato paste |
| 1 1/2 Tasse | chicken stock |
| | Coriander leaves |
| | Hot Steamed Rice |
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Pour oil into a saucepan and place over high heat. Add pork and saute until lightly browned, about 5 minutes, breaking up lumps. Add sugar, 1 1/2 tb fish sauce, the lime juice and chiles. Cook 1 minute. Set aside in a bowl.
Put garlic, shallots, pepper and more oil if needed into the saucepan; fry over medium heat until fragrant. Add tomato and cook until reduced to a slightly lumpy sauce, about 5 minutes. Add pork, tomato paste, remaining fish sauce and chicken stock; simmer 10 minutes. Garnish with coriander. Serve over hot steamed rice.
Shadow Zone Iv - Stinson Beach, Ca
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