The Vietnamese chicken cups are my version of the traditional san choy bow recipe. It is a tasty yet simple mid week dinner option, with the option of keeping the meal low carb.
I always dry the lettuce cups with the dressing a I go, to ensure the salad stays crispy for any following day lefts overs.
1 kg lean chicken mince
1 red chilli
1/4 packet vermicelli noodles
2 red or yellow capsicums, thinly sliced
1 long Lebanese cucumber, thinly sliced
1 packet bean sprouts
3 carrots, gratted
1/2 bunch coriander
1/2 bunch mint
1/2 iceberg lettuce
Salt and pepper
1 tablespoon fish sauce
1/4 cup sesame oil
1 tablespoon garlic oil
1/4 cup tamari sauce
1 tablespoon maple syrup
1/2 lemon juice
1. Cook chicken mince in pan with oil, 1/2 chilli and ginger until the chicken is golden brown.
Note: Remove and water from that pan that has come from the chicken.
2. Place vermicelli in a bowl of boiling water for 3 minutes. Strain all the water from the noodles.
3. Thinly slice the capsicum and cucumber long ways and place into a large bowl.
4. Grate the carrots and chop the coriander and mint. Place into a bowl along with the remaining chilli, bean sprouts and noodles.
Note: For a low carb meal, avoid adding the vermicelli noodles.
5. Toss the salad.
6. Carefully pull the outside layers of the lettuce off.
7. Place the fish sauce, sesame oil, garlic oil, tamari sauce, maple syrup and lemon juice into a glass and stir until combined.
8. Place lettuce cup onto your plate and add a handful of the salad mixture and scoop of the chicken. Wrap the sides of the lettuce cups up and enjoy!