Menu

  • Vietnamese Veal Lettuce Cups

    Ingredients

    Grilled Veal

    6 portions

    • Ingredients
      Amount
    • Lemongrass, minced
      1 Tbsp.
    • Shallot, minced
      2 Tbsp.
    • Soy sauce
      ¼ cup
    • Sugar
      ½ cup
    • Veal eye round, sliced 1-inch thick
      2 lbs.

    Fried Shallots

    • Ingredients
      Amount
    • Shallot, thinly sliced
      2 cups
    • Canola oil, for frying
      2 cups

    Green Mango Salad

    • Ingredients
      Amount
    • Green mango (or green papaya), shredded
      3 cups
    • Green beans, thinly sliced on bias
      1 cup
    • Red bell pepper, julienne
      1 cup
    • Cilantro, chopped
      ¼ cup
    • Thai basil, chiffonade
      ¼ cup

    • Ingredients
      Amount
    • Chili Lime Vinaigrette (recipe here)
      1 cup
    • Roasted peanuts, chopped
      1/3 cup
    • Little gem lettuce
      4-6 heads

    Method

    1. 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.
    2. For the Fried Shallots: Place the shallots on a paper towel lined sheet pan for 30 minutes.
    3. Heat a pot with oil to 275 degrees F.
    4. 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).
    5. Heat a grill or griddle on high and grill until the veal reaches medium-rare. Cool and slice ¼-inch thick.
    6. For the Green Mango Salad: Toss the mango, green beans, bell peppers, cilantro, and Thai basil with ¾ of the chili lime vinaigrette.
    7. 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.