Thai Beef Vermicelli Lettuce Wraps

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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THAI BEEF VERMICELLI LETTUCE WRAPS

Ingredients:

18 oz/ 500g mince beef – sometimes we mixed beef and pork or beef and chicken. Feel free to experiment
1 whole garlic, finely minced
1 large onion, finely minced – best to use red onion
2 serving of dried vermicelli – If you don’t intend to use vermicelli, adjust the seasoning accordingly.
1 heap tablespoon sugar
1 teaspoon chili flakes
2 tablespoon fish sauce
1 tablespoon light soy sauce
Juice of 1 lemon or 2 limes or both
A bunch of basil
Olive oil for cooking

Garnish:
A big bunch of mint
2 red chile, deseeded and finely sliced
1 thinly sliced large red onion
Lettuce cups for serving

Instructions:

Soak vermicelli till soften and blanch for ½ mins. Immediately run through cold water to stop cooking. Drain and cut into small strands. Set aside in a mixing bowl.

In a saucepan on medium high heat, add olive oil, add the onions, sauté for a min. Add in the sugar, chili flakes and garlic and sauté until fragrant. The sugar added at this point gives a nice caramelize flavor. Add in the mince beef and cook until almost cook. Add the sauces and fry until the beef is slightly browned. Toss in the basil and cook until just wilted.

Tilt all the content on the vermicelli, toss the sliced chilies, sliced onion and mint together. Taste with lemon juice and more fish sauce if required.

Serve in a large bowl with the lettuce at the side. We eat with our fingers and a spoon.

From foodmanna.blogspot.sg