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Vietnamese Beef Lettuce Wraps with Rice Noodles and Cucumber Relish

Carol | From A Chef\'s Kitchen
  • 4036 minutes
  • Serves 2 to 3

INGREDIENTS

DIPPING SAUCE

1/4 cup

water

2 tbsp

soy sauce

1 tbsp

lime juice

1 tsp

lime zest

1 tsp

fish sauce

1 tsp

sugar

1 tsp

minced ginger

1 clove

garlic, minced

FILLING

1 tbsp

canola oil

1

small onion, finely chopped

3/4 lb

lean ground beef

1 tbsp

minced ginger

2 cloves

garlic, minced

1/2 cup

chicken or vegetable broth

2 tsp

fish sauce

1/4 cup

soy sauce

1 tbsp

rice vinegar

1 tsp

brown sugar, packed

2 tsp

chili garlic sauce, or to taste

freshly ground black pepper,

CUCUMBER RELISH

1

English (hothouse) cucumber, peeled, seeded and chopped

3

scallions, white and light green part only, chopped

1/4 cup

chopped cilantro

2 tbsp

rice vinegar

1 tsp

canola oil

1 tsp

sugar (or to taste)

salt and freshly ground black pepper,

LETTUCE AND TOPPINGS

6

large leaves Boston lettuce

1

sprig fresh basil, thinly sliced

1/2 cup

shredded carrots

1 oz

rice noodles, prepared per package instructions and drained well

1/2 cup

peanuts, coarsely chopped

lime wedges