- 1 cup uncooked long grain white rice
- 2 cups water
- 5 teaspoons white sugar
- 1 clove garlic, minced
- 1/4 cup fish sauce
- 5 tablespoons water
- 1 1/2 tablespoons chile sauce
- 1 lemon, juiced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon ground cumin
- 1 (28 ounce) can canned diced tomatoes
- 2 cups lettuce leaves, torn into 1/2 inch wide strips
- In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
- Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
- Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.
05/08/2018
recipepes.com
Vietnamese Beef And Lettuce Curry, recipe
PT15M
PT1H
5
455 calories
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