About this recipe:Vietnam's green rice paddies come home in this fresh, good looking, easy meal with meat, rice and fresh veggies. I've used chicken keema but you can use any other kind of keema and if you can't find lettuce, just use the most tender leaves of cabbage.
1 tablespoon soy sauce
1 teaspoon minced garlic
2 teaspoons minced ginger
16 large iceberg or romaine lettuce leaves
100g carrots, grated
6 green onions, thinly sliced
150g red capsicum, sliced
100g radishes, sliced
85ml soy sauce
3 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon sugar
Directions Prep:35min › Cook:25min › Ready in:1hr
In a medium bowl, mix together keema, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Cover and refrigerate.
In a medium-sized pan over medium heat, combine rice with water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
Cook the keema mixture till well cooked.
Arrange rice, lettuce, carrots, green onions, red capsicum and radishes onto a serving platter, or place each into individual small bowls.
In a medium sized bowl, mix together 85ml soy sauce, 85ml cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger and sugar. Divide into 4 small dipping bowls.
To serve, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then keema mixture, then some vegetables.