DIPPING SAUCE
½ Cup water
¼ Cup Soy Sauce
3 tbsp lime juice
1 tsp lime zest
1 tbsp fish sauce
1 tbsp sugar
2 tsp minced ginger
2 cloves garlic, minced
Directions: Combine all sauce ingredients in a small bowl. Divide into small bowls for each serving.
CUCUMBER RELISH
2 large English cucumbers, peeled, seeded, and chopped
1 bunch scallions, white and light green part, chopped
1/2 cup chopped cilantro
3 tablespoons rice vinegar
1 tablespoon canola oil
2 teaspoons sugar
salt and freshly ground black pepper, to taste
Directions: Combine all ingredients in a bowl.
FILLING
1 tablespoon canola oil
1 medium onion, finely chopped
1 1/2 pounds lean ground beef
2 tablespoons minced ginger
5 cloves garlic, minced
1 cup chicken broth or vegetable broth
1 tablespoon fish sauce
1/3 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar, packed
1 tablespoon chili garlic sauce, or more freshly ground black pepper, to taste
Directions: Heat oil in a large skillet over medium heat until hot. Cook and stir onion and ginger for 4 minutes, or until soft. Add garlic and beef, breaking into small pieces. Cook and stir 3 to 5 minutes, or until beef is browned and no longer pink. Drain well. Stir in all remaining filling ingredients. Bring to a boil, reduce heat and simmer 15-20 minutes, or until evaporated, stirring occasionally.
LETTUCE & TOPPINGS
1 large head #Boston lettuce (12 leaves)
1/2 cup chopped fresh basil
1 cup shredded carrots
2 ounces rice noodles (#Maifun) soaked in hot water and drained well
1/2 cup peanuts, coarsely chopped
lime wedges
ASSEMBLY: Spoon meat mixture onto lettuce leaves, top with basil, carrots, rice noodles, peanuts, and lime wedges. Roll up and serve with dipping sauce.
ABOUT THE AUTHOR
Carol Borchardt is a life-long passionate cook. For more information on her personal Chef service visit athoughtforfood.com