Vietnamese Beef Lettuce Wraps
Published Oct 11, 2024
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These Vietnamese-inspired beef lettuce wraps feature a spicy filling and lots of fresh, crunchy vegetables. The wraps are topped with a sweet-sour cucumber relish, rice noodles, fresh basil, peanuts, and a tangy soy-lime dipping sauce for a super flavorful dinner!
“We have tried many lettuce wrap recipes, and this one is our absolute favorite!!”
Why This Recipe is a Keeper!
These Vietnamese-inspired wraps contain all the elements for a satisfying meal, so no extra sides are needed—protein in the form of beef, lots of fresh, crunchy lettuce, vegetables, and rice noodles.
Crisp, cool lettuce combined with tender, savory, spicy beef creates a tantalizing balance of textures and flavors. Fresh ginger, cilantro, basil, and other Asian ingredients elevate the dish with bright, aromatic notes.
Assembling the wraps at the table makes for a fun and engaging dining experience. In my personal chef career, I have made these wraps often for families with children. Kids love to play with their food, and these wraps are great finger food they’ll love.
The list of ingredients looks long, but once prepped, these flavorful wraps come together quickly. If you have a cooking partner, you can divide the tasks and prepare the different components separately.
This Vietnamese beef lettuce wrap recipe is:
- Easy and requires no complicated cooking techniques! The rice noodles cook extremely fast, and you can purchase the shredded carrots.
- Make ahead! All the components can be made ahead of time and refrigerated.
- Super flavorful!
- Overall, it’s pretty healthy!
How to Make Vietnamese Beef Lettuce Wraps:
Recipe Ingredients:
Here’s everything you’ll need to make this lettuce wrap recipe. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Ground Beef: These lettuce wraps can also be made with ground turkey, chicken, pork, or a plant-based substitute. Use the percentage of lean protein to fat that you’re comfortable with. Keep in mind that ground beef with a higher fat content will shrink more in volume.
- Chicken Broth: Chicken broth in a beef dish? Yes! It helps enhance all the flavors in a dish. You can also use chicken stock.
- Rice Vinegar: Rice vinegar is milder and less acidic than distilled white vinegar or vinegar derived from grapes. Use plain, unseasoned rice vinegar.
- Chili Garlic Sauce: Chili garlic sauce is a spicy Asian condiment made with chili peppers, garlic, and vinegar. Huy Fong Foods is the most well-known brand. Sriracha can be substituted.
- Fish Sauce: Fish sauce is a condiment and flavoring liquid made from fish coated in salt and fermented–sometimes up to two years. It’s a staple seasoning in East Asian and Southeast Asian cuisine. Each country in that region has its version. Look for Red Boat Fish Sauce, a well-known brand made in Vietnam.
- Rice Noodles: Rice noodles are made from rice flour and water. The package may also be labeled rice “vermicelli.” Substitute cooked brown rice.
- Boston Lettuce: Also called butter or bibb lettuce, you often find it with the roots still attached.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- MAKE THE DIPPING SAUCE: Combine all sauce ingredients in a small bowl.
- Divide into small bowls for each diner.
- MAKE THE FILLING: Heat oil in a large skillet over medium-high heat. Add the onion, reduce heat to medium, and cook until softened, approximately 3 to 4 minutes.
- Add the beef and cook for 4 to 5 minutes until it is browned and no longer pink, crumbling it into small pieces as you go.
- Drain off any excess grease.
- Add the ginger, garlic, chicken broth, soy sauce, rice vinegar, fish sauce, brown sugar, and chili garlic sauce.
- Bring to a boil, reduce heat, and simmer for 10 to 15 minutes, stirring occasionally or until the liquid almost evaporates. (Don’t boil dry; leave a little liquid so it’s still saucy.)
- MAKE THE CUCUMBER RELISH: Combine all ingredients in a bowl while the beef simmers.
- Spoon meat mixture onto lettuce leaves and top with basil, carrots, rice noodles, and peanuts with lime wedges on the side if desired.
- Roll up and serve with dipping sauce.
Chef Tip:
- There is quite a bit of fresh ginger in this dish. Grating ginger is wasteful and time-consuming because so much can stay on the grater. Instead, what I like to do is:
- Peel and coarsely chop it.
- Place it in a mini food processor with just enough water to create a puree/paste. The resulting puree/paste is similar to prepared ginger products available in the produce section but without the additives.
- Freeze the excess in a snack-size zipper-top bag or other small plastic containers.
Recipe FAQs:
I prefer Boston, also called Bibb, Butter, or “living” lettuce (has the roots still attached). Double up on the leaves for a sturdy wrap that won’t fall apart.
Yes, everything can be made ahead of time and refrigerated. Add a little water or broth to loosen it, then reheat the beef filling on the stovetop in a saucepan or skillet.
The filling and the dipping sauce can be frozen separately for 2 to 3 months. Thaw in the refrigerator or microwave and reheat on the stovetop or microwave.
Storage:
- Store any leftovers in the refrigerator for up to five days.
- The filling and the dipping sauce can be frozen separately for 2 to 3 months. Thaw in the refrigerator or microwave.
Serve with:
More great lettuce wrap recipes you’ll love!
- Turkish Turkey Meatball Lettuce Wraps
- Vegan Korean Tofu Lettuce Wraps
- Thai Beef Lettuce Wraps
- Asian Beef Lettuce Wraps
Get all my beef recipes at Beef Recipes – From A Chef’s Kitchen.
Vietnamese Beef Lettuce Wraps
Ingredients
Dipping Sauce
- 1/2 cup water
- 1/3 cup soy sauce
- 3 tablespoons lime juice, or more to taste
- 1 teaspoon lime zest, (approximately 1 medium lime)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 teaspoons chili garlic sauce, or to taste and tolerance
Filling
- 2 tablespoons canola oil
- 1 medium onion, finely chopped
- 2 pounds ground beef
- 2 tablespoons minced ginger
- 5 cloves garlic, minced
- 1 cup chicken broth, or vegetable broth
- 1/3 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon chili garlic sauce, or to taste and tolerance
- Freshly ground black pepper, to taste
Cucumber Relish
- 2 large English (hothouse) cucumbers, strips peeled, seeded and chopped (about 4 cups)
- 1 bunch scallions, (medium width) white and light green part only, chopped
- 1/2 cup chopped cilantro
- 3 tablespoons rice vinegar
- 2 teaspoons canola oil
- 2 teaspoons sugar, or to taste
- Salt and freshly ground black pepper, to taste
Lettuce and Toppings
- 1 large head Boston lettuce
- 1/2 cup thinly sliced fresh basil
- 1 cup shredded carrots
- 2 ounces rice noodles (maifun), prepared per package instructions and drained well
- 1/2 cup coarsely chopped peanuts
- Lime wedges, for serving if desired
Instructions
Dipping Sauce
- Combine all sauce ingredients in a small bowl. Divide into small bowls for each diner. Serve with lettuce wraps.
Filling
- Heat oil in a large skillet over medium-high heat. Add the onion, reduce heat to medium, and cook the onion for 3-4 minutes or until softened.
- Add the beef and cook for 4-5 minutes until it is browned and no longer pink, crumbling it into small pieces as you go. Drain off any excess grease.
- Add the ginger, garlic, chicken broth, soy sauce, rice vinegar, fish sauce, brown sugar, and chili garlic sauce. Bring to a boil, reduce heat, and simmer for 10-15 minutes, stirring occasionally or until the liquid has almost evaporated. (Don't boil dry; leave a little liquid so it's still saucy.)
Cucumber Relish
- Combine all ingredients in a bowl while the beef simmers. Serve with lettuce wraps.
To Assemble Lettuce and Topping
- Spoon meat mixture onto lettuce leaves, top with basil, carrots, rice noodles, and peanuts with lime wedges on the side if desired. Roll up and serve with dipping sauce.
Notes
- Soy sauce – 2/3 cup
- Fish sauce – 2 tablespoons
- Ginger – 3 tablespoons
- Canola Oil – 2 tablespoons + 2 teaspoons
- Garlic – 7 cloves
- Rice vinegar – 5 tablespoons
- Sugar – 1 tablespoon + 2 teaspoons
- Chili garlic sauce – 1 tablespoon + 2 teaspoons
- Using wheat-free tamari or coconut aminos instead of soy sauce will make the beef lettuce wraps entirely gluten-free.
- The filling for these lettuce wraps can also be made with tofu, ground chicken, turkey, pork or a plant-based alternative.
- Filling can be made ahead 1-2 days. Cool and refrigerate.
- Add 2-3 tablespoons water and reheat in a saucepan until heated through.
- The beef filling can be frozen for 2-3 months.
- Thaw in the refrigerator or microwave.
- Reheat on the stovetop or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
These look amazing… I am going to make them this weekend! Thank you so much for the tip about ginger… I will be doing it that way all the time now!
Hi, Mary, So nice to hear from you! Really hope you enjoy!
Been making these for at least the last 5 years. A fantastic recipe. A bit time consuming with all the different bits going on but we’ll worth adding all the elements. I tend to use minced pork more than beef as I find it softer, but both work or even a mix is good. I also add fresh mint to the basil. But really I don’t stray from the recipe very much; it’s bang on except for one thing. I add a whole pile of Chinese 5 spice to the meat when cooking like a good 2 tablespoons, it just makes it next level.
Hi, Emmet, Thanks so very much and so happy you love this recipe! That’s quite a bit of Chinese 5-spice so if anyone is considering adding it, perhaps start with a little. Thanks again and appreciate your taking the time to come back and comment!
This was great! The dipping sauce is a little unnecessary because the beef is so well seasoned. Thanks for the great recipe!
Hi, Krys, Thanks so very much and so glad you enjoyed!
We have tried many lettuce wrap recipes and this one is our absolute favorite!!
Hi, Tahir, Thanks so very much and glad you enjoy! This one is a favorite of ours too! Thanks again!
This was a family favourite. We put a little of everything on our kids plates, and they loved being able to ditch the cutlery and use their fingers to make their dinner. The filling turned out quite salty but this was balanced out by the other ingredients. It was delicious!
Hi, Tania, Thanks so very much and so glad everyone enjoyed! I do this recipe frequently for families and it’s great for kids because they can “play” with their food and not get reprimanded. You may want to try low-sodium soy sauce next time. Thanks again!
The only thing I change is I use pork mince and I add Chinese 5 spice mix to the filling also–about a teaspoon. Game changer.
Hi, Emmet, Thanks so much and so glad you enjoy these lettuce wraps. Yes, you can use ground chicken, turkey, pork or beef. I’ll have to try them with a little five-spice–interesting suggestion! Thanks again!
Excellent!!! The flavor and textures are incredible! One of best wraps ever, and I have tried different wraps over 20 years.
Found this recipe and I can’t wait to try it! It looks awesome and sounds so interesting. Love the platter and how you have everything arranged!
Thanks so much, Veena! Hope you enjoy!
These are sooooo delicious! The dipping sauce alone is to die for. I wanted to bathe in it. 🙂 I make Asian chicken lettuce wraps all the time. Everyone in my family loves them, but I make them so often we’re getting a bit tired of them. Last night, I made these instead and they just might be our new favorite. Thanks for a great recipe!
Thanks so very much, Rebecca! So glad you all enjoyed. We really love them, too! Thanks again!