2 tbsp fish sauce (substitute 1 tbsp soy sauce and 1 tbsp sesame oil)
4 tbsp lime juice
1 tsp honey
lettuce wraps or tortilla shells
Directions
Cut the onion in half. Thinly slice one half, and dice the other.
Mix the hot water and rice wine vinegar. Pour over sliced onions in small bowl, and refrigerate.
Heat 1 tbsp oil or butter in a large skillet. Add the diced red onion, saute 4 minutes.
Add garlic, lemongrass paste, and chili flakes. Saute until fragrent, 2 minutes.
Add the ground meat, salt and pepper. Break meat into small pieces, and cook until no longer pink. Drain fat from meat if necessary.
While meat is cooking, mix together the cucumber, radishest, scallions, jalapenos, and herbs in a large bowl. Drain the red onions from the fridge, and add to bowl.
Add the meat mixture to the bowl, along with lime juice, fish sauce, and honey. Mix well.
Serve with lettuce wraps or torillas. Goes will with gochujang.