Vietnamese Beef Lettuce Cups

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

  1. 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.
  2. On a platter, place the lettuce leaf cups.
  3. 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.