Serves 4
28 min
Vietnamese Lamb Cups
Recipe GLPR1a003383c5cb7a
Seasoned ground lamb cooked with a tangy lime and fish sauce glaze, served in crisp lettuce leaves with roasted peanuts, fresh herbs, and lime wedges. A vibrant, interactive main course that celebrates Vietnamese flavors.
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Ingredients
2 tablespoons sunflower oil
500 g lean ground lamb
2 tablespoons fish sauce
1 tablespoon rice wine vinegar
2 Zest and juice of 2 limes, plus lime wedges for serving
1 red chilli, deseeded and finely chopped
2 spring onions, finely sliced
2 little gem lettuces, leaves separated
40 g roasted peanuts
Directions
Heat the sunflower oil in a large wok or frying pan over high heat. Add the ground lamb and cook for 8 minutes, stirring frequently, until the meat is browned and any moisture has evaporated.
Pour in the fish sauce, rice wine vinegar, lime zest, and lime juice. Stir well to combine and cook for 2–3 minutes until the mixture becomes sticky, glossy, and golden in color.
Remove from heat and fold in the chopped red chilli and sliced spring onions. Taste and adjust seasoning as needed. Transfer the lamb mixture to a serving bowl.
Arrange the separated lettuce leaves, roasted peanuts, and lime wedges on a platter alongside the warm lamb mixture. Serve family-style and let each diner fill lettuce cups with their preferred amount of lamb, peanuts, and lime juice.
