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Vietnamese Style Chicken Lettuce Cups 600x465

Vietnamese Style Chicken Lettuce Cups

  • Difficulty Level: 1
  • Serves Serves:
  • Preparation

    15mins

  • Cooking

    25mins

Gluten Free Fusion Asian Food Chicken Appetizer Lunch Dinner Less Than 60 mins

What You Will Need

Ingredients

  • ½ iceberg lettuce
  • 1 tbsp vegetable oil
  • 300 g chicken mince
  • ½ red onion finely chopped
  • 1 clove of garlic crushed
  • ½ tbsp chopped lemongrass
  • 1¼ cm fresh ginger grated
  • ½ red chilli deseeded and finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp Lee Kum Kee Gluten Free Soy Sauce
  • ½ tbsp lime juice
  • ½ tsp white sugar
  • ¼ handful fresh coriander chopped
  • ¼ handful fresh mint chopped
  • 2 tbsp unsalted roasted peanuts roughly chopped
  • ¼ telegraph cucumber cut into small sticks
  • 40 g radishes (quick pickled if you have time, see Chef’s tip)
  • 1½ spring onions sliced, for garnish

Made with
Lee Kum Kee products

GLUTEN FREE SOY SAUCE 250MLx6 - FRONT v2

Soy Sauce

Gluten Free Soy Sauce

How to make it

  1. Bang the base of the lettuce on the kitchen bench to dislodge the core. Gently separate the leaves and rinse well. Place on a clean tea towel and select the best cup shaped leaves. Reserve the others for another use. Place the lettuce cups in the fridge.
  2. Heat the oil in a large pan over medium heat. Add the chicken and cook until coloured, break up any clumps with a wooden spoon. Add the onion, garlic, lemongrass, ginger, and red chilli and cook for 5 minutes until the chicken is cooked and the onion starting to soften.
  3. Stir in the fish sauce, soy sauce, lime juice, and sugar. Cook for another 2-3 minutes, Taste and adjust seasoning if needed.
  4. Remove the chicken from the heat and stir in the fresh coriander and mint leaves. Scoop spoonfuls of the chicken mixture into the lettuce leaves.

  5. Top each lettuce cup with roasted peanuts, cucumber, radish and spring onion.

    Serve the lettuce cups immediately.

  6. Chef's Tip
    To make quick pickled radish, combine 1 1/2 cups white vinegar, 1/2 cup water and 2 tbsp white sugar together in a small pot. Stir over a moderate heat to dissolve the sugar. Bring to a boil and then remove from the heat and set aside to cool to warm. Slice 8 radish (approx) and place them in a clean jar. Pour over the liquid and set aside for at least 30 minutes but they will improve over time. Store in the fridge for up to 2 weeks.
    To add some bulk to this light dish, add a nest of cooked vermicelli noodles under the chicken.