VIETNAMESE BEEF LETTUCE WRAPS with RICE NOODLES and CUCUMBER RELISH

DIPPING SAUCE

• ½ Cup water

• ¼ Cup Soy Sauce

• 3 tbsp lime juice

• 1 tsp lime zest

• 1 tbsp fish sauce

• 1 tbsp sugar

• 2 tsp minced ginger

• 2 cloves garlic, minced

Directions: Combine all sauce ingredients in a small bowl. Divide into small bowls for each serving.

CUCUMBER RELISH

• 2 large English cucumbers, peeled, seeded, and chopped

• 1 bunch scallions, white and light green part, chopped

• 1/2 cup chopped cilantro

• 3 tablespoons rice vinegar

• 1 tablespoon canola oil

• 2 teaspoons sugar

• salt and freshly ground black pepper, to taste

Directions: Combine all ingredients in a bowl.

FILLING

• 1 tablespoon canola oil

• 1 medium onion, finely chopped

• 1 1/2 pounds lean ground beef

• 2 tablespoons minced ginger

• 5 cloves garlic, minced

• 1 cup chicken broth or vegetable broth

• 1 tablespoon fish sauce

• 1/3 cup soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon brown sugar, packed

• 1 tablespoon chili garlic sauce, or more freshly ground black pepper, to taste

Directions: Heat oil in a large skillet over medium heat until hot. Cook and stir onion and ginger for 4 minutes, or until soft. Add garlic and beef, breaking into small pieces. Cook and stir 3 to 5 minutes, or until beef is browned and no longer pink. Drain well. Stir in all remaining filling ingredients. Bring to a boil, reduce heat and simmer 15-20 minutes, or until evaporated, stirring occasionally.

LETTUCE & TOPPINGS

• 1 large head #Boston lettuce (12 leaves)

• 1/2 cup chopped fresh basil

• 1 cup shredded carrots

• 2 ounces rice noodles (#Maifun) soaked in hot water and drained well

• 1/2 cup peanuts, coarsely chopped

• lime wedges

ASSEMBLY: Spoon meat mixture onto lettuce leaves, top with basil, carrots, rice noodles, peanuts, and lime wedges. Roll up and serve with dipping sauce.

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ABOUT THE AUTHOR

Carol Borchardt is a life-long passionate cook. For more information on her personal Chef service visit athoughtforfood.com