Vietnamese meatball and lettuce wrap

Vietnamese Banh Mi flavours meets San Choy Bau. The juicy beef combined with pickled carrot and coriander makes for a flavoursome low carb meal.

  • 30 mins cooking
  • Serves 4
  • Print
Low carb beef banh mi


  • 1 medium (170g) red onion
  • 1 large (180g) carrot
  • ½ bunch fresh coriander (50g)
  • 6 (500g) thick beef sausages
  • 1 baby (130g) cos (romaine) lettuce
  • ¼ cup (60ml) white wine vinegar
  • 1½ tablespoons caster sugar
  • ½ teaspoon sea salt flakes
  • 2 tablespoons vegetable oil


  • 1
    Cut onion in half crossways; thinly slice one half into rings; finely chop other half. Using a julienne peeler, cut carrot into thin strips (see Test Kitchen tips). Combine vinegar and sugar in
    a glass or stainless-steel bowl; season. Add sliced onion and carrot; toss to coat. Stand until required.
  • 2
    Wash coriander, paying particular attention to roots. Finely chop roots and stems; reserve leaves to serve.
  • 3
    Squeeze sausage meat from casings into a medium bowl. Add finely chopped onion and coriander root and stem mix; mix well to combine. Shape mixture into 20 balls.
  • 4
    Heat oil in a large frying pan over medium heat; cook meatballs, turning frequently, for 12 minutes, or until cooked through and browned.
  • 5
    Separate lettuce leaves; wash, then pat dry with paper towel. Place leaves on a platter. Drain pickled vegetables; divide among leaves.


Top each with two or three meatballs and reserved coriander leaves. Not suitable to freeze or microwave.

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