Vietnamese Beef Lettuce Wraps * Recipe

Peel the daikon and julienne or thinly slice to produce about 1½–2 cups. Place the daikon in a bowl.

In a small saucepan or microwave-safe bowl combine rice vinegar, water, sugar, and kosher salt. Warm gently and stir until sugar and salt dissolve (about 30 seconds to 1 minute). Let cool slightly.

Pour the warm pickling liquid over the daikon so it is fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–2 hours) before serving. Reserve pickling liquid.

Trim any silver skin from the beef tenderloin and pat dry. Cut into 1/2-inch cubes (bite-sized) for easy wrapping; you should have roughly 1½–2 cups of diced beef.

In a mixing bowl combine soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, 1 tbsp neutral oil, and black pepper. Whisk until sugar partly dissolves.

Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not marinate much longer than 1 hour to avoid overly softening the tenderloin's texture.

While the beef marinates, separate Boston bibb leaves, rinse gently, and spin or pat dry. Keep leaves whole and stacked in a covered container in the refrigerator until ready to serve.

Peel and very thinly slice the red onion into half-moons. If raw onion is strong, soak slices in cold water for 5–10 minutes then drain and pat dry.

Peel the carrot and julienne or use a peeler to make thin ribbons (about 1/2 cup). Rinse and pat cilantro and mint; pick whole leaves or roughly chop larger leaves.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tbsp neutral oil and swirl to coat.

Remove beef from the marinade, letting excess drip off (reserve marinade). Add beef cubes to the hot pan in a single layer; do not overcrowd—cook in two batches if necessary. Sear without moving for 1–2 minutes to develop color.

Stir and continue cooking until beef is browned on all sides and reaches medium-rare to medium, about 2–3 additional minutes (total cook time 3–5 minutes depending on size). Add the sliced red onion during the last 1–2 minutes to soften and heat through.

Optional: in the final 30 seconds add 1 tsp butter and swirl to create a glossy finish. If desired, spoon a tablespoon of reserved marinade into the pan and boil for 30 seconds to incorporate flavor (ensure marinade is cooked). Sprinkle toasted sesame seeds if using. Remove from heat and let rest 2 minutes.

In a small bowl dissolve 2 tsp sugar in 1/4 cup warm water. Add lime juice and fish sauce and stir to combine.

Stir in minced garlic and sliced chili. Taste and adjust balance: if too salty add a little more water or lime; if too sour add a pinch more sugar.

Arrange bibb lettuce leaves on a platter. Place a spoonful of pickled daikon and a few carrot ribbons in the center of a leaf.

Top with 2–3 pieces of the sautéed beef and a couple slices of softened red onion. Garnish with cilantro and mint leaves.

Serve immediately with the Nuoc Cham dipping sauce on the side. Encourage diners to fold the lettuce around fillings and dip as desired.