SUBTRACT ONE CUKE:

Vietnamese minced pork with lemongrass and shrimp sauce (San Jose Mercury News)

1/4 cup canola or other neutral oil
1 teaspoon dried red chile flakes
4 large cloves garlic, minced
1/2 pound ground pork, coarsely chopped to loosen
12 medium shrimp, peeled, deveined and cut into pea-sized pieces
3 hefty or 5 medium stalks lemongrass, trimmed and minced (about 1 cup)
4 teaspoons sugar
2 tablespoons fine shrimp sauce diluted with 1/4 cup water (see Note)
2 tablespoons unsalted roasted peanuts, coarsely chopped
1 teaspoon sesame seeds, toasted
1 small English cucumber or 2 pickling (Kirby) cucumbers, halved lengthwise, seeded and thinly sliced

In 12-inch skillet, heat oil and red chile flakes over medium heat. When oil becomes fragrant and pale orange, add garlic and saute for about 30 seconds or until aromatic. Add pork and use a large slotted spoon to stir, poke and break it into small pieces. Cook, stirring occasionally, for about 2 minutes, or until meat has lost most of its pink color.

Add shrimp and lemongrass and give the mixture a big stir to incorporate. Sprinkle in the sugar, pour in shrimp sauce, and let mixture cook for 10 to 12 minutes. Stir it frequently and splash in some water whenever the skillet seems dry or if caramelized bits are sticking to the bottom. You want an intensely spicy, salty flavor, so don't add too much water. The mixture should gently sizzle as it cooks. This dish is done when the pork has turned reddish brown.

Remove from heat and stir in peanuts. Transfer to serving plate or shallow bowl and sprinkle on sesame seeds. Garnish with cucumber slices or place them alongside, and then serve.