Vietnamese beef lettuce rolls

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


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.
Lime and soy Dipping Sauce
  • 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.
From The Complete Meat Cookbook by Bruce Aidells and Denis Kelly

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