Vietnamese lettuce cups

Vietnamese lettuce cups

By
From
Dig In!
Serves
4
Photographer
Mark Roper

This is great sharing food and a guaranteed crowd-pleaser. Guests assemble the cups themselves, so it’s fun as well as being delicious. It’s hard to go wrong – I love heaps of mint, coriander and lime, but build the flavours to suit your taste.

Ingredients

Quantity Ingredient
1 iceberg lettuce
150g chicken mince
150g pork mince
2cm piece ginger, peeled and grated
1 garlic clove, grated
2 eschalots, grated
60ml fish sauce
2 tablespoons peanut oil, plus 1 extra teaspoon
handful roasted, unsalted peanuts
100g rice vermicelli noodles
2 large round rice paper wrappers
100g enoki mushrooms, separated
180g bean sprouts
1 small lebanese cucumber, cut into batons
1 carrot, peeled and julienned
handful vietnamese mint or mint, torn
handful coriander leaves, roughly chopped
3 long red chillies, thinly sliced
lime cheeks, to serve

Method

  1. Peel individual leaves off the lettuce, trying not to tear them. Rinse them thoroughly to remove any grit.
  2. In a large bowl combine the chicken mince, pork mince, ginger, garlic, eschalots and fish sauce. Season with salt and pepper then combine together thoroughly with clean hands.
  3. Place a wok over the highest heat possible. When it is smoking add half the peanut oil. Add half of the mince mixture and stir-fry constantly until crumbly and golden brown.
  4. Transfer the mixture to a sieve over a bowl and strain out any remaining liquid. Discard the liquid. Repeat the process with the remaining 1 tablespoon of oil and mince.
  5. Reduce the heat to medium, add the peanuts to the wok and fry until lightly coloured, about 1-2 minutes.
  6. Meanwhile, put the noodles in a bowl and cover with boiling water. After 2 minutes, or when the noodles are tender, drain well.
  7. In a frying pan over high heat, fry the dry rice paper wrappers in the extra teaspoon of oil, one at a time, until toasted, about 1-2 minutes. Once cooked, break them up into pieces to fit into the lettuce cups.
  8. On a platter, make a stack of your rice paper pieces, then a stack of lettuce cups, the individual salad items (mushrooms, bean sprouts, cucumber and carrot), a bowl of the mince mixture, the toasted peanuts, the mint and coriander, the chilli, the lime and the noodles.
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