Vietnamese Lettuce-Wrap Beef Homemade Recipe

Wrapping food in leaves is an ancient custom, par-ticularly in Southeast Asia. For this version, each person takes the beef balls off the skewer, then puts one or two of the balls on a lettuce leaf, adds fresh mint leaves, scallions, and noodles to taste, and then folds the package up. It is then dipped in a sauce.

Assemble these supplies:

The beef balls and wrap:

• 1 head iceberg lettuce (about 1 pound)
• 1 bunch mint
• 3 scallions
• 2 large cloves garlic, peeled and minced
• 1 1/4 to 1 1/2 pounds lean ground beef
• 3 tablespoons soy sauce
• 3/4 teaspoon peeled and grated fresh ginger
• 1 cup rice stick (maifun) or ramen noodles (without soup seasoning)

The apricot-hoisin sauce:

• 1/2 cup apricot nectar
• 1/2 cup hoisin sauce
• The peach-ginger sauce (optional):
• Small fresh peach
• 3 tablespoons soy sauce
• 3/4-inch piece fresh ginger
• Large clove garlic, peeled
• 1 tablespoon sugar

Steps in preparation:

1. Core lettuce and separate into leaves. 
2. Wash lettuce leaves and mint, and dry in salad spinner or pat dry with paper towels. 
3. Strip enough leaves from mint stems to measure '1/4 cup. 
4. Wash and trim scallions. Cut crosswise into 1A-inch rounds. 
5. Put lettuce leaves, mint, and scallions in separate serving bowls and set aside.
6. In large bowl, combine beef, garlic, soy sauce, and ginger. 
7. Shape into 24 balls of uniform size, 1 to 11/2 inches in diameter. 
8. String on metal or bamboo skewers.
9. In medium-size saucepan used for snow peas, bring 1 quart water to a boil. 
10. Add noodles. Return to a boil and cook 3 minutes. 
11. Drain noodles in colander and rinse with cold water to remove starchiness. 
12. Turn into serving bowl.
13. Preheat broiler.
14. For apricot-hoisin sauce, combine apricot nectar with hoisin sauce in small serving bowl and stir until blended.
15. For peach-ginger sauce, if using, wash and pit peach; do not peel. In blender, combine peach, soy sauce, ginger, garlic, and sugar. Process until smooth. Pour into small serving bowl.
16. Place skewers on broiler pan. 
17. Broil approximately 3 inches from heating element about 5 minutes, turning skewers once or twice. 
18. Transfer to serving platter.
19. Bring the beef balls, lettuce, scallions, mint, noodles, apricot-hoisin sauce, and peach-ginger sauce, if serving, to the table.
20.  Each person serves himself or herself by putting a beef ball on a lettuce leaf, adding the desired ingredients, wrapping the lettuce leaf around them, and then dipping the bundle into either sauce.

WHAT TO DRINK
With the Oriental spices and the strong fruit flavor of the sauces, try a soft slightly sweet white wine such as a light German Riesling or a California Chenin Blanc.