Vietnamese Style Chicken Lettuce Cups | Australia

Ingredients

• ½ iceberg lettuce
• 1 tbsp vegetable oil
• 300 g chicken mince
• ½ red onion finely chopped
• 1 clove of garlic crushed
• ½ tbsp chopped lemongrass
• 1¼ cm fresh ginger grated
• ½ red chilli deseeded and finely chopped
• 1 tbsp fish sauce
• 1 tbsp Lee Kum Kee Gluten Free Soy Sauce
• ½ tbsp lime juice
• ½ tsp white sugar
• ¼ handful fresh coriander chopped
• ¼ handful fresh mint chopped
• 2 tbsp unsalted roasted peanuts roughly chopped
• ¼ telegraph cucumber cut into small sticks
• 40 g radishes (quick pickled if you have time, see Chef’s tip)
• 1½ spring onions sliced, for garnish