Vietnamese lamb cups

Vietnamese lamb cups

This makes a great kids friendly lunch on the weekend, where everyone can serve themselves.


2 tsp olive oil

500g lamb mince

2 tablespoons fish sauce

1 tablespoon rice wine vinegar

zest and juice of 2 limes

½ tablespoon brown sugar

1 red chilli, deseeded and finely chopped

2 spring onions, trimmed and finely sliced

Small handful mint leaves, roughly chopped

2 little gem lettuces, leaves separated

40g roasted peanuts


Heat oil in large frying pan on high heat.

Add the lamb mince and cook until browned, breaking any lumps up as you go.

Add the fish sauce, vinegar, lime zest and juice and continue to fry until the mixture goes a bit sticky.

Stir in the chilli, spring onions and mint.

Place the lettuce and cooked lamb on the table and start filling lettuce leaves!

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