Spicy Lamb Vietnamese Salad



  • 2 Tbsp white rice
  • 1/2 tsp red chili flakes
  • 2 lbs ground lamb
  • 1/4 cup finely diced shallots
  • 1/2 cup chopped cilantro
  • 1 tsp finely chopped garlic
  • 3 Tbsp fish sauce
  • 1/4 cup lime juice
  • 1 Tbsp sriracha sauce
  • 12 butter lettuce leaves to use as wraps
  • 1 cup cilantro leaves, washed and dried
  • 1 cup fresh mint leaves
  • 1 cup finely julienned sweet onion
  • cup thinly sliced cucumber


  • Step 1

    Toast white rice in a dry pan until golden brown. Add red chili flakes after the heat is off. Toss together, let cool and then grind into a rice powder.

  • Step 2

    Brown the ground lamb in a large skillet until brown. Remove ground lamb from skillet and drain off the excess grease.

  • Step 3

    Saute the shallots and garlic in the pan until they lighten in color, but do not caramelize.

  • Step 4

    Add the drained ground lamb back to the pan, add the rice powder and stir.

  • Step 5

    Combine the fish sauce, lime juice and sriracha sauce and add to ground lamb. Just before serving, add cilantro.

  • Step 6

    To serve, make little ground lamb tacos with the lettuce as the wrapper and the vegetables as added filler. Top with sriracha or Nuoc Cham.


  • 6 smashed cloves of garlic
  • 1 hot red chili pepper
  • 2 limes peeled and cut into small cubes
  • 1/4 cup sugar
  • 3/4 cup fish sauce
  • 1 cup water


  • Step 1

    Combine garlic, pepper, lime and sugar in a food processor and puree into a paste. Add fish sauce and water and puree until combined.