Vietnamese lamb cups
Ingredients
- 2 tbsp. sunflower oil
- 500 g (1lb 2oz) lean lamb mince
- 2 tbsp. fish sauce
- 1 tbsp. rice wine vinegar (or use white wine vinegar)
- Finely grated zest and juice of 2 limes, plus lime wedges to serve
- 1 red chilli, deseeded and finely chopped
- 2 spring onions, finely sliced
- 2 little gem lettuces, leaves separated
- 40 g (1 ½oz) roasted peanuts
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