Heat oil in a large nonstick frying pan over medium heat. Add ginger, lemon grass, chilies and garlic. Cook 1 minute, stirring. Add chicken and cook, stirring, 5 minutes or until chicken is cooked.
Remove from heat and allow to cool slightly. Combine lime juice, fish sauce and sugar; pour over chicken.
Add onion, mint and coriander, reserving a few leaves for garnish. Toss gently. Place salad in individual bowls, garnish with remaining coriander. Scoop portions of salad onto lettuce leaves to form parcels or cups for eating.
For a quick version of this salad, buy a cooked chicken. Remove the skin and bones, then finely chop the chicken breast meat or shred it with a fork.
add toasted ground rice
Toast white rice in a dry pan and grind, do a batch that will last for several dishes. Add about a tablespoon , makes a nice crunch and is authentic
12 Apr 2010