Why You’ll Love This Recipe
These wraps combine the savory richness of ground beef with the brightness of fresh herbs and crunchy vegetables. The addition of pickled carrots and onions gives the wraps a tangy bite that perfectly balances the other flavors. It’s a healthy, fresh, and interactive meal, perfect for sharing with friends and family. The best part is that it’s simple to prepare, and the ingredients are easily customizable.
Ingredients
- ½ cup white vinegar
- ¼ cup sugar
- ⅛ teaspoon salt
- 2 medium carrots, julienned
- ½ medium onion, cut into thin slices
- 1 pound ground beef
- 1 tablespoon minced fresh gingerroot
- 1 garlic clove, minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon mirin (sweet rice wine)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon fish sauce, optional
- 8 Bibb lettuce leaves
- ½ English cucumber, finely chopped
- 1 small sweet red pepper, finely chopped
- 3 green onions, chopped
- ½ cup each coarsely chopped fresh basil, cilantro, and mint
- 1 jalapeno pepper, seeded and finely chopped
- ¼ cup salted peanuts, chopped
- Hoisin sauce
- Lime wedges
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a small bowl, mix vinegar, sugar, and salt until well blended. Stir in the carrots and onions, then let it sit at room temperature for 30 minutes to pickle.
- In a large skillet, cook the ground beef with ginger and garlic over medium heat for 6-8 minutes, or until the beef is no longer pink. Drain the fat and add soy sauce, mirin, salt, pepper, and fish sauce (if using). Stir well and cook for another minute.
- Drain the carrot and onion mixture before serving. To assemble, spoon the beef filling into each lettuce leaf. Top with cucumber, red pepper, green onions, the pickled carrot mixture, fresh herbs, jalapenos, and peanuts. Drizzle with hoisin sauce and squeeze lime juice over the top. Fold the lettuce over the filling and enjoy!
Servings and Timing
- Servings: 8
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
Variations
- Vegetarian option: Replace ground beef with tofu for a plant-based version.
- Add more veggies: Summer squash, zucchini, or cherry tomatoes can be added for extra texture and flavor.
- Salad alternative: Skip the lettuce and create a fresh salad by combining all ingredients in a bowl.
Storage/Reheating
To store leftovers, keep the lettuce separate from the filling. Store the beef filling in an airtight container in the fridge for up to 3-4 days. When ready to serve, reheat the filling in a skillet and assemble with fresh lettuce and toppings.
FAQs
Can I make these beef lettuce wraps ahead of time?
Yes, you can prepare the beef filling and the pickled carrot mixture ahead of time, but it’s best to assemble the wraps right before serving to prevent the lettuce from becoming soggy.
What type of lettuce works best for wraps?
Bibb lettuce is ideal as it’s tender and has large, sturdy leaves that hold up well to the filling.
Can I make these wraps gluten-free?
Yes, substitute the soy sauce with a gluten-free version and omit the fish sauce if you’re looking for a completely gluten-free meal.
Can I substitute the mirin with something else?
You can use a sweet rice vinegar or honey as a substitute for mirin in this recipe.
How do I keep the lettuce from splitting?
Avoid overstuffing the lettuce leaves and be gentle when wrapping to keep them from tearing.
Can I use other types of meat in place of beef?
Yes, ground chicken or turkey would be great substitutes for the beef.
What can I serve these wraps with?
These wraps are great on their own, but they also pair well with pickled vegetables, rice, or a side of Vietnamese pho.
How long will the leftovers last?
Store the filling in an airtight container in the refrigerator for 3-4 days. Avoid storing the lettuce with the filling, as it will get soggy.
Are these wraps spicy?
The spice level can be adjusted by adding or omitting the jalapeno peppers according to your taste.
Can I make these wraps vegetarian?
Yes, swap the beef for tofu and skip the fish sauce to create a vegetarian version of the wraps.
Conclusion
Vietnamese Beef Lettuce Wraps are a delicious and refreshing meal that brings vibrant flavors together in every bite. Whether you're preparing them for a casual dinner or serving them at a party, this dish will surely impress your guests. With customizable ingredients and easy-to-follow directions, it’s a must-try recipe for anyone looking to enjoy the fresh flavors of Vietnamese cuisine at home.
Vietnamese Beef Lettuce Wraps
Vietnamese Beef Lettuce Wraps are a light and flavorful dish that combines ground beef, fresh herbs, pickled vegetables, and crispy lettuce for an unforgettable taste. This easy-to-make recipe offers a healthy, vibrant meal perfect for lunch or dinner. The fusion of savory beef with tangy pickled carrots, fresh cucumber, and aromatic herbs creates a unique, delicious flavor profile.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course, Appetizer
- Method: Skillet cooking, Pickling
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
- ½ cup white vinegar
- ¼ cup sugar
- ⅛ teaspoon salt
- 2 medium carrots, julienned
- ½ medium onion, thinly sliced
- 1 pound ground beef
- 1 tablespoon minced fresh gingerroot
- 1 garlic clove, minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon mirin (sweet rice wine)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon fish sauce (optional)
- 8 Bibb lettuce leaves
- ½ English cucumber, finely chopped
- 1 small sweet red pepper, finely chopped
- 3 green onions, chopped
- ½ cup each coarsely chopped fresh basil, cilantro, and mint
- 1 jalapeno pepper, seeded and finely chopped
- ¼ cup salted peanuts, chopped
- Hoisin sauce
- Lime wedges
Instructions
- In a small bowl, combine vinegar, sugar, and salt. Stir until dissolved, then add the carrots and onions. Let the mixture sit at room temperature for 30 minutes to pickle.
- In a large skillet, cook the ground beef with ginger and garlic over medium heat for 6-8 minutes, until the beef is browned. Drain the fat, then add soy sauce, mirin, salt, pepper, and fish sauce (if using). Stir well and cook for another minute.
- Drain the pickled carrots and onions before serving.
- To assemble, place a spoonful of the beef mixture in each lettuce leaf. Top with cucumber, red pepper, green onions, pickled carrots and onions, fresh herbs, jalapenos, and peanuts. Drizzle with hoisin sauce and squeeze lime juice over the top. Fold the lettuce around the filling and serve immediately.
Notes
- For a vegetarian option, swap the ground beef for tofu and skip the fish sauce.
- Feel free to add extra vegetables such as summer squash or zucchini for more texture.
- The wraps can be served with pickled vegetables, rice, or a side of pho for a complete meal.
