Vietnamese Beef Lettuce Cups
The Cantonese word for lettuce (生菜; shēngcài) sounds like "rising fortune"
Serves: 2-3 | Prep Time: 20 mins | Cook Time: 15 mins | Cuisine: Vietnamese
1 tbsp vegetable oil
300g beef mince
½ lemongrass stem, white part only, finely chopped
1 shallot, finely diced
2 tsp fish sauce
1 tbsp oyster sauce
Pinch of white pepper
⅓ cup ABC Sweet Soy Sauce Kecap Manis
2 limes, juiced
2 baby gem lettuces, leaves separated
1 cup cooked vermicelli
2 spring onions, finely sliced
¼ cup mint leaves
2 tbsp crushed peanuts, toasted
1 long chilli, deseeded, finely diced
- In a wok, heat oil over high heat. Add beef mince, lemongrass and shallots and fry for 2 mins until just brown, breaking up any large meat chunks. Stir through fish and oyster sauces, pepper and ¼ cup of ABC Sweet Soy Sauce Kecap Manis. Mix to combine, remove from heat and add 1½ tbsp of lime juice.
- On a platter, place the lettuce leaf cups.
- In each cup place a small amount of vermicelli, beef and sauce. Sprinkle with spring onion, mint, peanuts and chilli. Drizzle with remaining ABC Sweet Soy Sauce Kecap Manis and lime juice.