adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vietnamese Beef and Red Cabbage Bowl
0 Likes
Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Vietnamese beef salad with mint, cilantro, Fresno chile, and red cabbage - vibrant flavors in a big, communal bowl.
Ingredients:
  • 1 head red cabbage
  • 1 red onion, halved
  • 3 tablespoons canola oil, divided
  • 1 pound lean ground beef
  • 1 red Fresno chile pepper, sliced very thinly
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon packed brown sugar
  • 0.5 teaspoon grated lime zest
  • 0.5 cup chopped fresh cilantro
  • 0.25 cup chopped fresh mint
  • 1 lime, cut into wedges
Instructions:
  • Start by halving the cabbage on a flat surface. Remove the core and most interior leaves from one half to create a bowl. Thinly slice the other half.
  • Chop half of the red onion finely and thinly slice the remaining half.
  • In a large skillet over medium heat, sizzle 1 tablespoon of canola oil. Throw in the chopped onion, ground beef, Fresno chile, paprika, and salt. Continue cooking until the beef is browned and crumbly, stirring occasionally, for 5 to 7 minutes.
  • Combine the remaining oil, lime juice, fish sauce, brown sugar, and lime zest in a small bowl. Mix well with the beef, then transfer to the cabbage bowl. Top with sliced cabbage, onion, cilantro, and mint. Garnish with lime wedges before serving.

Similar Recipes