I’m excited to tell you that these Vietnamese Beef Lettuce Wraps turned out tasting as good as they look. I think we were all pleasantly surprised with how the flavors came together…even my daughter said the sauce was “so much better than she was expecting.” Hey there, I’ll try not to take offense that you thought my sauce would be bad or something, LOL.
Also, I’ve said this before, and I’ll say it again…this recipe made my internal veggie “calculator” go check, check, check! You can never eat too many vegetables, yet I’m always feeling guilty about not buying/serving more than I do. I have to admit though, sometimes all the washing and chopping can get in the way of me realizing that dream.
So I LOVED the awesome feeling I had after serving these beef wraps for dinner, especially since everyone scarfed them down. Even the picky eaters in your family might give this a go since they can pick and choose what they want, although I’d say since the lettuce cup is a requirement, you at least know they’re eating that much green!
This recipe is not complicated, but all the vegetable chopping and washing can take a little time. Here are a couple of time savers I thought about while I was putting everything together:
- Buy a bag of carrot sticks (already chopped)
- Buy a pack of already sliced peppers
- Blend the sauce in advance
- Boil the noodles in advance
- Get some helpers to pitch in
Honestly, this could even be fun for a DIY gathering where each person is given a veggie to chop, and then you all gather around to assemble your lettuce cups and eat. What a pretty platter for entertaining!
No matter how you go about it, I hope you enjoy!
You might also like these other lettuce wraps and recipes:
- Shrimp and Lentil Lettuce Wraps
- BLT Chicken Lettuce Cups
- Slow Cooker Chicken Banh Mi
- Asian Lettuce Wraps, page # 206, from my very first book 100 Days of Real Food
Filled with a mixture of pork, carrots, ginger, and water chestnuts, these lettuce cups are infused with an Asian flavor.
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