In a pan, sauté scallions, garlic, and fresh ginger in oil for about one minute then add ground beef, cook and chop until almost fully cooked.
Next add, chili, crisp, peanut butter, coconut milk, soy sauce, fish sauce, sesame oil, and lime juice. Stir for about two or three minutes until fully incorporated.
Add a generous handful of fresh herbs, including cilantro, mint, and Thai basil. Stir until the herbs are wilted.
Serve on a toasted bun with optional pickled cabbage slaw
