1 Lb Ground Pork 5 Garlic Cloves Minced 1 1/2 Tbsp. Fish Sauce 1 1/2 Tbsp. Sugar 1/4 C. Chopped Cilantro Leaves 1/4 C. Chopped Mint Leaves 1/4 C. Chopped Green Onion 1 Tbsp. Black Pepper
1 C. Shredded Green Cabbage 1 C. Shredded Ice burg Lettuce 1/2 C. Julienne Carrot 1/4 C. Julienne Cucumber 1/4 C. Mint Leaves 1/4 C. Cilantro Leaves
Pickled Carrot and Onion
1 C. Water 1/2 C. Sugar 1/2 C. Fish Sauce 1/4 C. Rice Wine Vinager 1 Tbsp. Minced Garlic 1 Tbsp. Crushed Red Chili Flake Lime juice from 1/2 Lime
Mix well, add thinly sliced red onion and julienne carrot. Let sit refrigerated for at least three hours.
Cook pork in patties until done, cut into rectangles, then assemble tacos in flour tortilla shells with Pork, Asian Salad, and Pickled Carrot and Onion. Pour excess pickling liquid on for added flavor.