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Vietnamese Lamb Cups

  • 1
  • Easy
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Recipe Ingredients

  • 2 tsp sunflower oil
  • 500g lean lamb mince
  • 2 tbsp fish sauce
  • 1 tbsp rice-wine vinegar (or use white-wine vinegar)
  • zest and juice of 2 limes, plus lime wedges to serve
  • 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
  • salt and pepper to taste
  • 2 baby gem lettuces, leaves separated
  • 40g roasted peanuts

Recipe Directions

1. Heat the oil in a large wok or frying pan over a high heat. Add the lamb and cook for 8 minutes or until browned. Add the fish sauce, vinegar, lime zest and juice, and sugar, and fry for a further 2 to 3 minutes or until the mixture is sticky and golden. Stir in the chilli, spring onions and most of the mint. Check the seasoning and tip into a bowl. 2. Take the lamb mixture, lettuce leaves, peanuts, reserved mint and lime wedges to the table and let people help themselves.   EACH SERVING 1 440kJ, 28g protein, 24g fat (9g saturated), 4g carbohydrate (3g sugars), 1g fibre.    

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