Shallot (thin sliced) 2 ea

Vegetable oil 3 1/2 tablespoons

Water 4 teaspoons

Fish sauce 2 tablespoons

Vietnamese mint 16 – 20 long leaves

Mint leaves 2 cups

Thai parsley 2 long leaves

Local chilli powder (Prik Laab) 2 tablespoons

How to Cook

– Put the oil into the heating pot and cook the minced chicken.

– After the chicken is well cooked, turn off the heat.

– Add fish sauce, water, local chilli powder (Prik Laab) and mix them all up.

– Add thin sliced shallot, vietnamese mint leaves, Thai parsley leaves and mint leaf. Mix them all together again.