By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
403 cal · 15 min
Vietnamese Lamb Cups
Recipe GLPRcf7d0d5cbf2670
A vibrant Vietnamese-inspired dish featuring seasoned ground lamb served in crisp lettuce cups with fresh herbs, roasted peanuts, and bright lime dressing. Perfect as a light main course or appetizer, this interactive meal lets guests assemble their own cups with their favorite toppings.
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Ingredients
2 tsp Sunflower oil
500 g Lean ground lamb
2 tbsp Fish sauce
1 tbsp Rice wine vinegar
2 Limes, zest and juice
½ tbsp Light brown soft sugar
1 Red chilli, deseeded and finely chopped
2 Spring onions, finely sliced
small handful Fresh mint leaves, roughly chopped
2 Little gem lettuce heads, leaves separated
40 g Roasted peanuts
Lime wedges, for garnish
Directions
Heat the sunflower oil in a wok or large frying pan over high heat. Once the oil is hot, add the ground lamb and cook for about 8 minutes, stirring occasionally, until the meat is browned throughout and cooked through (minimum internal temperature of 160°F).
Pour in the fish sauce, rice wine vinegar, lime zest, and lime juice. Add the sugar and stir well to combine. Continue cooking for 2–3 minutes, stirring constantly, until the mixture becomes sticky, glossy, and golden in color.
Remove from heat. Stir in the chopped red chilli, sliced spring onions, and most of the fresh mint (reserving a small amount for garnish). Taste and adjust seasoning as needed. Transfer the lamb mixture to a serving bowl.
Arrange the separated lettuce leaves, roasted peanuts, reserved mint, lime wedges, and the bowl of warm lamb mixture on a table or serving platter. Invite diners to assemble their own lettuce cups by spooning the lamb mixture onto a lettuce leaf, then topping with peanuts, fresh mint, and a squeeze of lime.
Comments
Fish sauce and fresh mint will require a second stop—try Harris Teeter's international aisle for both, or ALDI for the mint if you're short on time. The lamb itself is the real cost driver at $12–15 per pound for ground lamb, pushing the per-serving expense to around $5–6 before sides; it's a splurge for a weeknight. The stated 15 minutes ignores browning the lamb properly and prepping the lettuce cups, so plan for 25 minutes total, though it does come together fast once your mise en place is done. This is a same-night dish that does not keep well, best suited to a smaller household or as part of a dinner where the lettuce cups are one of several dishes.
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