Vietnamese beef lettuce rolls

Vietnamese Minced Beef Lettuce Rolls With Lime Soy Dipping Sauce
4 Servings

INGREDIENTS:

Meat Filling

• 1 Tablespoon peanut oil
• ½ cup finely chopped onion
• 2 teaspoons minced ginger
• 1 pound lean ground beef
• 2 teaspoons Vietnamese fish sauce (nuoc nam)
• 1 teaspoon brown sugar
• 1 teaspoon sriracha chile sauce (optional)
• 1/4 cup finely sliced green onion
• salt and freshly ground pepper, to taste
• 2 Cloves minced Garlic

• 12-16 leaves red or green leafy lettuce
• ½ cup roasted peanuts
• thinly sliced English cucumber
• Cilantro leaves
• Basil leaves

1. Heat oil in a large skillet over medium heat. Add onion and ginger and cook for 5 minutes until soft. Add garlic and cook 1 minute more. Increase heat to medium high. Stir in the beef and break into small pieces. Combine to cook and stir fro 3-5 minutes or until meat is no longer pink.
2. Stir in the fish sauce, brown sugar and optional chile sauce and cook stir for 5 minutes. If meat sticks to the pan add a little water and scrape up any browned bits. Season to taste with salt and pepper.
3. Transfer meat to a warmed serving bowl.
4. To eat, spoon some of the meat mixture into the center of a lettuce leaf, sprinkle with peanuts and any remaining garnishes. Roll up and dip into the dipping sauce as you enjoy each lettuce roll.

• 1/4 cup soy sauce
• 1 Tablespoon Vietnamese fish Sauce (nouc nam)
• 1 Tablespoon sugar or more to taste
• 1/3 cup water
• 3 Tablespoons lime juice
• 1 teaspoon lime zest

1. Combine all of the ingredients in a bowl and mix well. Taste and add more sugar. If too pungent, dilute with more water. Divide dipping sauce among small bowls so each guest has their own.