Vietnamese Beef Lettuce Wraps Recipe

Prepare and marinate beef

Place the cubed beef tenderloin in a medium bowl. Add 3 tbs soy sauce, 1 tbs fish sauce, 1 tsp sugar, 1 tbs lime juice, minced garlic, minced ginger and 1 tsp freshly ground black pepper. Toss to combine so each cube is coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to marinate.

Sear the beef

Heat 1 tbs vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the marinated beef in a single layer (work in batches if needed to avoid crowding). Sear without moving for 1–1.5 minutes, then stir and cook another 1–1.5 minutes until the exterior is nicely browned but center remains tender (medium-rare to medium). Remove beef to a plate and tent loosely with foil while you finish the vegetables.

If you have leftover marinade in the bowl, pour it into the pan after removing beef and cook for 30 seconds to reduce slightly, then pour over the cooked beef for extra flavor.

Prepare the Boston lettuce by separating leaves, rinsing under cold water, and drying thoroughly. Keep whole leaves for wrapping.

Thinly slice the red onion into half-moons and, if desired, soak in cold water for 5 minutes to reduce sharpness, then drain and pat dry.

Arrange the lettuce leaves on a serving platter with cilantro, sliced scallions, Thai basil or mint (if using), and julienned cucumber so guests can assemble their own wraps.

In a small bowl, whisk together 3 tbs rice vinegar, 3 tbs water, 2 tsp sugar and 1 tsp kosher salt until sugar and salt dissolve. Add the julienned daikon and carrot, toss to coat. Let sit at room temperature for at least 15 minutes (or refrigerate up to 24 hours). Drain before serving.

In a small bowl, dissolve 2 tsp sugar into 3 tbs warm water. Add 2 tbs fish sauce, 1 tbs lime juice, minced garlic and sliced chili if using. Taste and adjust balance—add more sugar for sweetness, lime for acidity, or water to mellow the saltiness. Serve at room temperature.

To assemble a wrap: place a lettuce leaf in your hand, add 2–3 pieces of the seared beef, a few slices of red onion, a small handful of pickled daikon & carrot, a few cilantro leaves and scallion slices, and a julienned cucumber piece or herb leaf if desired.

Serve immediately with the nuoc cham-style dipping sauce on the side. Provide extra lime wedges and additional fresh herbs for customization.