Vietnamese-Style Lettuce Cups
Ingredients
150g rice vermicelli
1 teaspoon light cooking oil
500g chicken mince
1 clove garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon fish sauce
1 tablespoon lemon juice
1/4 cup sweet chilli sauce
2 spring onions chopped
2 tablespoons chopped fresh coriander
iceberg lettuce leaves
1 Lebanese cucumber, finely diced
2 tablespoons Vietnamese or regular mint, chopped
Method
Prepare the rice vermicelli according to the directions on the packet. Drain well, then cut the vermicelli into short lengths and set aside until required.
Heat the oil in a frying pan. Add the chicken mince and cook over medium-high heat until golden. Add the garlic and ginger and cook for 2 minutes. Add the fish sauce, lemon juice and sweet chilli sauce and continue cooking for 2-3 minutes. Stir in the vermicelli, spring onions and coriander. Set aside to cool.
To serve, spoon the chicken and noodle mixture into lettuce leaves. Top with cucumber and garnish with mint.
MAKES ABOUT 20 (DEPENDING ON THE SIZE OF THE LETTUCE LEAVES)
Categories
Chicken
Salad - Mains
Rice/Noodles
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