I love the bold taste of Vietnamese dishes. This one features chilli-beef, flavoured with fresh mint and coriander served in a big bowl of red cabbage. It is packed with flavour and spice and is so colourful.
2 people made this
1 head red cabbage
1 red onion, halved
3 tablespoons rapeseed oil, divided
450g lean beef mince
1 red chilli pepper, sliced very thinly
2 teaspoons paprika
1/2 teaspoon sea salt, or to taste
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon soft brown sugar
1/2 teaspoon grated lime zest
2 tablespoons chopped fresh coriander, or to taste
1 teaspoon chopped fresh mint, or to taste
1 lime, cut into wedges
Method Prep:25min › Cook:5min › Ready in:30min
Cut cabbage in half on a flat work surface. Empty one half of the core and most of the interior leaves to act as a bowl. Slice the other half thinly.
Finely chop 1/2 the red onion and slice the other half thinly.
Heat 1 tablespoon oil in a large pan over medium heat. Add the chopped onion, beef mince, chilli pepper, paprika and salt. Cook until mince is browned, 5 to 7 minutes.
Whisk remaining oil, lime juice, fish sauce, brown sugar and lime zest together in a small bowl. Stir into the beef mince mixture and combine thoroughly. Scoop the beef into the cabbage bowl. Top with the sliced cabbage, sliced onion, fresh coriander and mint. Serve with lime wedges.