Recipe by Weigh It Up


  • 200g lean beef mince

  • ¼ teaspoon salt

  • 1 teaspoon fish sauce

  • ½teaspoonbeef stock powder

  • ½ teaspoon Natvia

  • ½ - 1 teaspoon chilli flakes

  • 1 clove of garlic, chopped

  • 2 spring onions, green part only, finely sliced

  • 1 stalk of lemon grass, white

  • section only, thinly sliced

  • 1 tablespoon grated ginger

  • 1tablespoon lime juice

  • 1 teaspoon corn flour

  • 6 green beans, thinly sliced

  • 1 cup bean sprouts, washed

  • ¼ cup chopped mint leaves

  • ¼ cup chopped fresh coriander leaves and stem

  • ¼ cup basil (preferably Thai)

  • ¼ cup Vietnamese mint

  • To Serve

  • 4-6 iceberg lettuce leaves

  • 8-10 slices of cucumber

  • Extra fresh herbs


  • 1.

    Heat a wok or fry pan over high heat, spray with oil and saute mince with salt, fish sauce, beef stock powder, Natvia, chilli flakes and garlic for a few minutes until just cooked. Remove from heat and toss through remaining ingredients.

  • 2.

    To serve, divide lettuce between two plates, spoon mince into lettuce cups, top with cucumber and herbs, then roll up and eat with your fingers.


Don’t overcook; in fact, the dish is often eaten with the meat almost raw

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