Vietnamese Beef and Red Cabbage Bowl

Vietnamese Beef and Red Cabbage Bowl

Fresh mint, cilantro, lime, and Fresno chile mingle in this quick Vietnamese beef salad recipe that's served family-style in a big bowl of red cabbage.

Preparation Time
25 mins
Cooking Time
5 mins
Total Time
30 mins
Calories
410 Calories

Recipe Instructions

Step 1
Heat 1 tablespoon canola oil in a large skillet over medium heat. Add ground beef, chopped onion, Fresno chile, paprika, and salt; cook and stir occasionally to break beef up until browned and crumbly, 5 to 7 minutes.
Step 2
Whisk remaining 2 tablespoons oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl; stir into beef mixture until thoroughly combined.
Step 3
Cut cabbage in half on a flat work surface. Remove core and most of the interior leaves from one cabbage ½ to act as a bowl. Thinly slice other cabbage ½. Finely chop ½ red onion; thinly slice remaining ½.
Step 4
Transfer beef mixture to cabbage bowl; top with sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

Ingredients

  • 1 pound lean ground beef
  • 2 teaspoons paprika
  • 1 lime, cut into wedges
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice
  • 1 teaspoon packed brown sugar
  • 1 tablespoon fish sauce
  • 1 head red cabbage
  • 3 tablespoons canola oil, divided
  • 1 red Fresno chile pepper, sliced very thinly
  • 1 red onion, halved
  • 0.5 cup chopped fresh cilantro
  • 0.25 cup chopped fresh mint
  • 0.5 teaspoon grated lime zest

Categories

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