Ingredients

• 2 tablespoons jasmine rice
• 1 tablespoon peanut oil
• 500g chicken mince
• 1 stalk lemongrass, white part only, thinly sliced diagonally
• 1 long fresh red chilli, seeded, finely chopped
• 2 garlic cloves, crushed
• 1/4 cup (60ml) sweet chilli sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 teaspoons brown sugar
• 1 red onion, thinly sliced
• 2 cups (110g) bean sprouts
• 1 cup coriander leaves
• 1 cup Vietnamese mint leaves
• 4 kaffir lime leaves, finely shredded
• 1 mignonette lettuce, leaves separated

Method

• Step 1 Heat a wok over high heat. Add the rice and cook, tossing, for 3-5 minutes or until lightly golden brown. Remove from heat and set aside to cool slightly. Transfer to a mortar and gently pound with a pestle until crushed. (Alternatively, place in the bowl of a food processor and process until finely chopped.)
• Step 2 Heat the oil in wok over high heat until smoking. Add the chicken mince and cook, stirring to break up any lumps, for 5 minutes or until chicken starts to brown. Add the lemongrass, chilli and garlic and cook, tossing, for 2 minutes or until aromatic. Remove from heat. Add the sweet chilli sauce, fish sauce, lime juice and sugar and stir to combine. Set aside for 10 minutes to cool slightly.

• Step 3 Add the onion, bean sprouts, coriander, mint and lime leaves and gently toss until just combined.
• Step 4 Spoon the chicken mixture among lettuce leaves, then sprinkle with rice and serve immediately.