Close this search box.

Vietnamese Veal Lettuce Cups

Vietnamese Veal Lettuce Cups

0.0 from 0 votes



These 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.


  • 1 Tbsp Lemongrass, minced

  • 2 Tbsp Shallot, minced

  • ¼ cup Soy sauce

  • ¼ cup Sugar

  • 2 lbs Veal eye round, sliced 1-inch thick

  • 2 cups Shallot, thinly sliced

  • 2 cups Canola oil, for frying

  • 3 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

  • 1 cup Chili Lime Vinaigrette (recipe here)

  • 1/3 cup Roasted peanuts, chopped

  • 4 – 6 heads Little gem lettuce


  • 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.

Vietnamese Veal Lettuce Cups with Green Mango