Curry-Scented Grilled Beef Lettuce Wraps
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
c
unsalted roasted peanuts or cashews, finely chopped*
To speed up prep, chop the peanuts in a small food processor.
*Show Note
Jump
3 md
green onions, white and green parts, finely chopped*
To speed up prep, chop the green onions in a small food processor.
*Show Note
Jump
1 tbsp
Madras-style curry powder (preferably Sun brand)
Jump
¾ tsp
recently ground black pepper
Jump
3 tbsp
water
Jump
1 tbsp
brimming oyster sauce
Jump
1 tbsp
fish sauce
Jump
1 ½ lb
ground beef (about 85% lean)
Jump
6 oz
small dried round rice noodles (maifun), or 8 ounces dried rice capellini or thin spaghetti
Jump
1 c
Nuoc Cham Dipping Sauce
Jump
Leaves from 1 large head of soft-leaf lettuce (such as butter, Boston, or red or green leaf)
Jump
6
bushy sprigs fresh mint or basil*
add more to taste
*Show Note
Jump
10
sprigs fresh cilantro*
add more to taste
*Show Note
Jump
Nuoc Cham Dipping Sauce
2 tbsp
sugar, or 3 to 4 tablespoons maple syrup
Jump
3-4 tbsp
fresh lime juice
Jump
½ c
warm water, or as needed
Jump
2 tsp
unseasoned Japanese rice vinegar (optional)
Jump
3-4 tbsp
fish sauce
Jump
1-2
Thai or serrano chiles, thinly sliced (keep seeds intact); or 2 to 3 teaspoons chile garlic sauce or sambal oelek
Jump
1 lg
garlic clove, minced
Jump
½ sm
carrot, cut into thin matchsticks or coarsely grated
Jump

Making lettuce-and-herb wraps filled with well-seasoned grilled morsels is a quintessential Viet way to eat. It’s fun and healthful too. This recipe was inspired by beef wrapped in wild betel leaf (bò nướng lá lốt), a favorite. Plentiful in Vietnam but rare outside of Little Saigon markets in America, the heart-shaped, edible leaves magically release a peppery, incense-like aroma during cooking. I conjure up the leaf by seasoning the meat with curry powder, fish sauce, oyster sauce, and lots of black pepper.

Good ground beef, the kind you’d make excellent burgers with, is perfect. Peanuts lend texture, and the water hydrates to prevent a dry finish. With the rice noodles, you have a one-dish meal; but skip them for a low carb dish.

For curry-scented grilled beef rice bowls, cut the lettuce into ribbons, coarsely chop the herbs, and put them in soup bowls. Add room temperature or slightly warm cooked rice (about ¾ cup per bowl) and the cooked beef, then drizzle with the sauce. Eat with a fork and spoon.

NOTES
Boil the noodles and ready the lettuce, herbs, and sauce in advance and refrigerate separately. To refresh the noodles, sprinkle with water and microwave on high for 60 to 90 seconds.

For extra color and texture, cut a 2-inch section of carrot into fine matchsticks (or coarsely grate it), then add to the dipping sauce. The beef is great in rice noodle salad bowls too.

 

Directions

  1. In a medium bowl, combine the peanuts, green onions, curry powder, pepper, water, oyster sauce, and fish sauce. Add the beef and mix with your fingers. (If not cooking right away, cover and refrigerate for up to 24 hours.) Form into twenty-four patties, each a good 2 inches wide and ½ inch thick. Set aside.
  2. In large pot of unsalted water, boil the noodles, then drain, rinse with water, drain, and let cool for 5 minutes. Since the noodles are unwieldy, arrange them as 2-inch nests on a plate or in a shallow bowl. Set at the table with the dipping sauce, lettuce, and fresh herbs.
  3. Lightly oil a cast-iron stove-top grill (or lightly film a heavy skillet with oil) and set over medium-high heat. In batches, add the beef and cook for 4 to 5 minutes, turning midway, until medium to medium-well done. (These are usually not eaten medium-rare, but you can cook for less time, if you like.) Transfer to a platter and let cool for a few minutes.
  4. Have diners build lettuce wraps with herbs, noodles, and beef (for easier eating, you can break or cut each patty into two or three bite-size pieces). Dunk in the sauce and eat.
Nuoc Cham Dipping Sauce
  1. In a small bowl, combine 2 tablespoons of the sugar (or 3 tablespoons of the maple syrup), 3 tablespoons of the lime juice, and the water. Taste the limeade and, if needed, add the remaining 1½ teaspoons sugar (or 1 tablespoon maple syrup) and/or 1 tablespoon lime juice; dilute with water if you go too far. If there’s an unpleasant tart-bitter edge, add the vinegar to fix the flavor.
  2. Add the fish sauce to the bowl; how much you use depends on the brand and your own taste. Aim for a bold, forward finish that’s a little gutsy. (Keep in mind that this sauce typically dresses dishes that include unsalted ingredients such as lettuce and herbs, which will need an extra flavor lift.) If desired, add the chiles, garlic, and/or carrot. (Offer the chiles on the side if diners are sensitive to their heat.) The sauce can sit at room temperature for up to 8 hours until serving.
  3. Set the sauce at the table so diners may help themselves, or portion it out in small bowls in advance of serving.

Reprinted with permission from Vietnamese Food Any Day by Andrea Nguyen, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Aubrie Pick © 2019

[email_signup id="3"]
[email_signup id="3"]