1 tb Vegetable Oil

1 1/2 lb Ground Pork

1 1/2 tb Sugar

4 1/2 tb Vietnamese Style Fish Sauce

1 1/2 tb Lime Juice

2 Serrano Chiles; seeded and

-chopped 1/4 c Garlic; chopped

1 1/2 c Shallots; chopped

1/2 ts Black Pepper

5 lg Tomatoes; seeded and chopped

1/4 c Tomato Paste

1 1/2 c Chicken Stock

Coriander Leaves Hot Steamed Rice Pour oil into a saucepan and place over high heat. Add pork and saute until lightly browned, about 5 minutes, breaking up lumps. Add sugar, 1 1/2 tb fish sauce, the lime juice and chiles. Cook 1 minute. Set aside

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. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA