Vietnamese lamb cups
Ingredients
- 2tsp sunflower oil
- 500 g (1lb 2oz) lean lamb mince
- 2tbsp fish sauce
- 1 tbsp. rice wine vinegar (or use white wine vinegar)
- Zest and juice of 2 limes, plus lime wedges to garnish
- ½tbsp light brown soft sugar
- 1 red chilli, deseeded and finely chopped
- 2 spring onions, finely sliced
- Small handful fresh mint leaves, roughly chopped
- 2 little gem lettuces, leaves seperated
- 40 g (1½oz) roasted peanuts
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