Vietnamese Lettuce Cups

SERVES: 8

PREP TIME: 35 MINUTES

COOK TIME: 10 MINUTES

Ingredients:

½ cup apple cider vinegar

¼ cup coconut sugar

⅛ teaspoon salt

2 medium carrots, julienned

½ medium onion, sliced thinly

FILLING

Ingredients:

1 lb ground pork or turkey or garbanzo beans or cooked lentils

1 TBS minced fresh ginger

1 garlic clove, minced

2 TBS coconut aminos

1 TBS apple cider vinegar 

1 tsp coconut sugar

¼ teaspoon salt

¼ teaspoon pepper

1 tsp Red Boat fish sauce

FOR ASSEMBLY

8 Bibb or Romaine lettuce leaves

½ cucumber, small dice

1 small sweet red pepper, thinly sliced

3 green onions, chopped

½ cup coarsely chopped mint

¼ cup salted peanuts, roughly chopped or hemp seeds

Sweet Chili Sauce

Lime wedges

Instructions:

In a small bowl, mix ½ cup apple cider vinegar, ¼ cup coconut sugar, and salt until well combined. Stir in carrots and onion; let stand at room temperature for 30 minutes.

Cook ground meat, ginger, and garlic in a large skillet over medium heat for 6-8 minutes, or until the meat is cooked completely. Break up the meat into crumbles, and drain any fat from the pan.

Stir in the coconut aminos, 1 TBS apple cider vinegar, 2 TBS coconut sugar, salt, pepper, and, if desired, fish sauce.

To serve, drain the carrot mixture. Place meat mixture into the lettuce leaves, top with cucumber, red pepper, green onions, carrot mixture, and mint. Sprinkle with peanuts, and drizzle with sweet chili sauce. Squeeze lime juice to taste. Fold lettuce up to form a taco-like cup, and enjoy!

Print
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Vietnamese lettuce cups on a plate

Vietnamese Lettuce Cups


  • Author: Beth Bollinger

Description

SERVES: 8

PREP TIME: 35 MINUTES

COOK TIME: 10 MINUTES


Ingredients

“PICKLED CARROTS AND ONIONS”

     ½ cup apple cider vinegar

     ¼ cup coconut sugar

     ⅛ teaspoon salt

     2 medium carrots, julienned

     ½ medium onion, sliced thinly

FILLING

     1 lb ground pork or turkey or garbanzo beans or cooked lentils

     1 TBS minced fresh ginger

     1 garlic clove, minced

     2 TBS coconut aminos

     1 TBS apple cider vinegar 

     1 teaspoon coconut sugar

     ¼ teaspoon salt

     ¼ teaspoon pepper

     1 tsp Red Boat fish sauce

FOR ASSEMBLY

     8 Bibb or Romaine lettuce leaves

     ½ cucumber, small dice

     1 small sweet red pepper, thinly sliced

     3 green onions, chopped

     ½ cup coarsely chopped mint

     ¼ cup salted peanuts, roughly chopped or hemp seeds

     Sweet Chili Sauce

     Lime wedges


Instructions

In a small bowl, mix ½ cup apple cider vinegar, ¼ cup coconut sugar, and salt until well combined. Stir in carrots and onion; let stand at room temperature for 30 minutes.

Cook ground meat, ginger, and garlic in a large skillet over medium heat for 6-8 minutes, or until the meat is cooked completely. Break up the meat into crumbles, and drain any fat from the pan. 

Stir in the coconut aminos, 1 TBS apple cider vinegar, 2 TBS coconut sugar, salt, pepper, and, if desired, fish sauce. 

To serve, drain the carrot mixture. Place meat mixture into the lettuce leaves, top with cucumber, red pepper, green onions, carrot mixture, and mint. Sprinkle with peanuts, and drizzle with sweet chili sauce. Squeeze lime juice to taste. Fold lettuce up to form a taco-like cup, and enjoy!