2 tablespoons fish sauce (Chef Janet Bourbon likes Red Boat or Three Crabs)
¼ cup chicken broth
4 scallions, white part and a bit of green, sliced thinly on the bias
3 tablespoons freshly squeezed lime juice
1 tablespoon sugar
¼ teaspoon crushed red pepper flakes
3 tablespoons coarsely chopped mint leaves
3 tablespoons coarsely chopped cilantro leaves
1 head butter or leaf lettuce, washed and dried, separated into leaves
Lime wedges and sweet chili garlic sauce, for serving
Stir 1 tablespoon of fish sauce into ground beef and marinate in refrigerator for 15 minutes.
Bring chicken broth to a simmer in large, nonstick skillet. Add ground beef and cook, stirring frequently, until beef is no longer pink, about 3-4 minutes.
Transfer beef to a large bowl and let cool for 10 minutes.
Add remaining 1 tablespoon of fish sauce, scallions, lime juice, sugar, red pepper flakes, mint, and cilantro to beef. Toss to combine. Adjust seasoning with fish sauce, lime juice, sugar, and red pepper flakes to taste.
Serve with lettuce leaves, lime wedges and Thai sweet chili garlic sauce.