Ingredients

• 400g Chicken Mince (Free range, thigh mince)
• 1/2 Bunch Spring Onions
• 1 Red, Orange or Yellow Capsicum
• 2 Limes
• 1 Red Chilli
• 20g Ginger
• 100g Oyster Mushrooms
• 1 Chive Bunch
• 30g Mint
• 30g Thai Basil
• 1 Lemongrass stick
• 2 Garlic Cloves
• 1 Lettuce (Large Cos or Iceberg)
• 1 Cucumber
• 2 Lime Leaves
• 1/2 Cup Basmati Rise
• 1 Tbs Peanut Oil
• 1/3 Cup Unsalted Peanuts
• 1/3 Cup Fried Shallots


• Mince Seasoning Sauce
• 1 Tbs Soy Sauce
• 1 Tbs Teriyaki Sauce
• 1 Tbs Kecap Manis
• 2 Tsp Chinese Five Spice


• Nuoc Cham Dressing
• 2 Tbs Fish Sauce
• 1 Tbs Castor Sugar
• 1 Tsp Rice Wine Vinegar

Instructions

1. Peel and finely grate ginger and dice your garlic cloves. Finely dice your chilli to taste.

2. Finely dice your capsicum, cut your mushrooms into long slivers and thinly slice your spring onion.

3. Wash and chop your Thai basil, chives and mint - be sure to remove leaves from the stem first and gently pop stems in the compost.

4. Wash and roll your lime leaves into a thin cigar shape, slice as finely as possible so you have long ribbons of lime deliciousness.

5. Chop off the bottom and cut your lemongrass stick into wafer thin wheels - discard the tough top end and just use the tender bottom section only.

6. Finely dice your cucumbers and mix through with your diced chives.

7. Gently pull apart your lettuce and wash leaves - pat dry and set aside trying not to break them too much.

8. Cut your limes into wedges and set aside half for serving.

9. In a bowl, squeeze in the other half of your lime quarters along with your fish sauce, rice wine vinegar and castor sugar. Pop 1/2 of your diced garlic in and give it all a good swizz around. You're aiming for a salty/sour/sweet balance here! Too salty? Add some sugar. Too sweet? Add some more fish sauce etc.

10. Pop 3/4's of a cup of water in a small pot, along with your rice and bring to the boil. Cook until all water has been absorbed and the rice is cooked through and fluffy.

11. Bring your peanut oil, diced garlic & ginger to the heat in your SCANPAN fry pan & gently toast until sizzling & fragrant.

12. Add in your chicken mince and using your spatula, break apart the mince and stir through your garlic & ginger.

13. Before the mince cooks too much, pour in all ingredients from the mince seasoning and mix well. This will help it turn a beautiful golden colour. Continue to cook for another 5 min or until the mince is cooked through & gently caramelized.

14. Taking your pan off the heat, stir through your diced capsicum and mushrooms. Then stir through the slivers of lime leaves, mint, Thai, basil, spring onion, peanuts, fried shallots and cooked rice.

To serve:

Pop Pop your crunchy lettuce cups on a plate & arrange artfully next to your pan full of deliciousness. Spoon a generous serve of the rice/herb/chicken mix into your lettuce cup, top with some diced cucumber & chives & finish with fresh chili, a drizzle of your delicious Nuoc Cham dressing and a big squeeze of fresh lime.