Ingredients
- 5 tomatoes
- 2 serrano chiles
- 400 gr pork (ground)
- 200 gr shallots
- 350 ml chicken stock
- 65 ml vietnamese style fish sauce
- 65 gr tomato paste
- 34 gr garlic
- 22 ml lime juice
- 22 ml fish sauce
- 20 gr sugar
- 16 ml vegetable oil
- 1 gr black pepper
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.
