Adapted from Serious Eats
3/4 lb of lean ground pork (you could use beef, chicken or turkey if you like)
2 c shredded carrot
1 c red onion, cut thinly into slivers
1/2 c fish sauce
1/4-1/2 c of fresh squeezed lime juice, and more limes to serve with the meal
2 c shredded red and or green cabbage
2 scallions, cut thinly
1/2 c basil, preferably Thai if you can find it-chopped
1/2 c cilantro-chopped
1/4 c fresh mint leaves-torn
2 T. red pepper flakes (optional)
2 T. honey
Cold Romaine Heart Leaves
In a large skillet, brown your meat till cooked through, drain away any grease. With the heat on add your carrots and cook for about 5 minutes, then add your onions and let this cook for an additional 2 minutes. Turn the heat off and add everything else to and toss to coat. Taste and adjust the seasoning to suite you.
I like lots of fish sauce and pepper flakes.
Fish sauce can now be found at most large grocery stores, or better yet Asian markets. They charge a lot less. My favorite Asian market is over on Harry between Web and 143rd. I buy most anything there that I need.
Serve this with lettuce leaves for wrap or scooping. Enjoy!