Aromatic Ground Meat Crumbles
September 8, 2026
About this Recipe
Ground meat infused with Thai flavors. Feel free to riff with your favorite ground meat or vegetarian faux meat. Serve it with Tortang Talong or rice!
Prep time: 10 minutes
Cook time: 15 minutes
Total: 25 minutes
Ingredients
- 3 tbsp Fish sauce
- 5 tbsp Lime juice
- 2 tsp Raw sugar
- 1 pound any ground meat (such as lamb, chicken, beef, faux, pork, etc)
- 1 medium shallot, finely chopped
- 4 cloves garlic, minced
- 4-inch piece Lemongrass, minced (or try 1 tsp powdered lemongrass)
- 1 Thai finger chili, halved crossway, stem side minced (seeds optional), bottom half thinly sliced
- 1 cup fresh Thai basil leaves, roughly chopped
- Cilantro leaves and tender stems, roughly chopped
- Fresh red shiso leaves, roughly chopped (optional, for garnish)
- Thinly sliced chives, roughly chopped (optional, for garnish)
Instructions
- In a small bowl, whisk together the fish sauce, lime juice and raw sugar until the sugar begins to dissolve.
- Heat a large skillet over medium-high heat. Add 2 tablespoons oil and when it shimmers, add the lamb in an even layer, and cook, until the lamb is halfway cooked and bottom is browned, 4 minutes. Break up and stir in the shallot, garlic, lemongrass, minced Thai chili and cook until the mixture becomes fragrant, about 2 minutes. Add the fish sauce mixture and stir until the mixture is coated in the sauce and cook until most of the liquid has been evaporated, 2-3 minutes.
- Remove from the heat, taste and adjust seasoning with fish sauce, lime juice or sugar as needed. Stir in the Thai basil and cilantro; and fresh red shiso and chives, if using. Let rest for 5 minutes for the flavors to meld and herbs to wilt. Serve with rice or on top of tortang talong.
