Many years ago a friend came for dinner and bought me a terracotta pot filled with Vietnamese Mint. At the time I’d never heard of this type of mint, let alone tasted it. But when I did taste it, it was instant love and I have never been without it since. It’s not as versatile as other more traditional herbs such as parley and basil, but when it’s time to use it, it brings the dish alive. I love its subtle aromatic warmth and its very obvious Asian flavour.
The thing I love most about this dish is the fresh, crisp flavours of the lime, ginger, coriander and my favourite herb, Vietnamese mint. The green aromatics are not just garnish strewn across the top; they are key ingredients that add herbaceous depth to the original dish.
Traditionally, San Choy Bow is served in lettuce cups, and there is no reason why you could not do the same. But my version is served more as a salad. There are some that think iceberg lettuce should only be served to rabbits and on most occasions I would agree. But with all rules, there are exceptions, and here is one.
500g chicken mince
½ iceberg lettuce
2 large spring onions, finely sliced
1 red capsicum, finely diced
80g unsalted cashews
1 red chili, deseeded and finely diced
1 tbs ginger, freshly grated
1 garlic clove, freshly grated
1 lime, zest and juice
1 tbs oyster sauce
1 tbs dark soy sauce
1 tbs brown sugar
1 tbs chicken stock
1 tsp cornflour
1 tsp cracked black pepper
1 tbs rice bran or peanut oil
1 small bunch of fresh coriander, washed and dried
1 small bunch of fresh Vietnamese mint, washed and dried.
Combine the lime juice, zest, garlic, ginger, oyster sauce, soy sauce, chicken stock, brown sugar and cornflour in a small bowl. Whisk until all the ingredients are well combined and smooth. Set it aside.
Add the oil and peanuts to a cold wok and place it on a medium heat. Let the cashews toast as the oil comes to heat. Remove them from the wok and set them aside.
Heat a wok or large pan on a high heat. Add the oil, followed by the red capsicum, chili and spring onions. When they are soft, add the chicken mince and toss.
When the chicken is cooked add the sauce and mix through. Remove it from the heat immediately. Continue to mix the sauce to ensure all ingredients are evenly combined.
Place a generous layer of lettuce on each plate followed by a good amount of the chicken mixture. Finally scatter a good handful of coriander and Vietnamese mint.
