Vietnamese Veal Lettuce Cups
6
PortionsThese Vietnamese-inspired lettuce cups are filled with grilled veal, a refreshing and crisp green mango salad, and a tangy chili-lime vinaigrette. The eye-of-round cut lends itself well to grilling and slicing, so is ideal for this recipe. Add this dish to your appetizer repertoire to give your guests a fresh, globally-inspired option.
Ingredients
- GRILLED VEAL
1 Tbsp Lemongrass, minced
2 Tbsp Shallot, minced
¼ cup Soy sauce
¼ cup Sugar
2 lbs Veal eye round, sliced 1-inch thick
FRIED SHALLOTS2 cups Shallot, thinly sliced
2 cups Canola oil, for frying
GREEN MANGO SALAD3 cups Green mango (or green papaya), shredded
1 cup Green beans, thinly sliced on bias
1 cup Red bell pepper, julienne
¼ cup Cilantro, chopped
¼ cup Thai basil, chiffonade
EMPTY HEADING1 cup Chili Lime Vinaigrette (recipe here)
1/3 cup Roasted peanuts, chopped
4 – 6 heads Little gem lettuce
Directions
- For the Grilled Veal: Combine the lemongrass, shallots, soy sauce, sugar in a bowl. Marinate the veal for 30 minutes and then drain from the marinade.
- For the Fried Shallots: Place the shallots on a paper towel lined sheet pan for 30 minutes.
- Heat a pot with oil to 275 degrees F.
- Fry the shallots in batches until lightly golden brown. Drain and reserve. The fragrant frying oil can be cooled and used in preparing the Chili Lime Vinaigrette (recipe here).
- Heat a grill or griddle on high and grill until the veal reaches medium-rare. Cool and slice ¼-inch thick.
- For the Green Mango Salad: Toss the mango, green beans, bell peppers, cilantro, and Thai basil with ¾ of the chili lime vinaigrette.
- To Assemble: Separate the lettuce into individual leaves, top the leaves with the mango salad and fan the veal slices on top. Garnish with peanuts and fried shallots.
