Crunchy lettuce wrap of pepper beef and pickled carrot, with Vietnamese style dipping sauce (low FODMAP, gluten free)

Crunchy lettuce wrap of pepper beef and pickled carrot, with Vietnamese style dipping sauce (FODMAP friendly)

Some friends are over for lunch today. I made these tender pepper beef and pickled carrot wraps with a Vietnamese style dipping sauce. The wraps are crunchy,  juicy & satisfying.   Best of all, so very easy to make.


(serves 2 as a FODMAP recipe)

Fish sauce mixture

  • 1 tbsp fish sauce
  • 1.5 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp hot water


  • 1 cup cooked rice, cooled
  • 250g beef scotch fillet or rump fillet, diced
  • 50g carrot, julienne
  • 12 green bean, sliced (optional)
  • 1 chili, remove seeds, sliced (optional)
  • 1 tsp sugar
  • salt to taste
  • a few pinches of black pepper
  • 4 lettuce cups (see tips below)
  • 5g coriander, chopped (optional)
  • 1 tsp sesame seeds, toasted (optional)
  • a little cooking oil


To make the sauce:

Mix all ingredients together, stir well; if the sugar does not dissolved fully, cook the sauce in microwave for 20 seconds.

To make pickled carrot:

Pickle the julienne carrot for 10 minutes in the sauce


In a hot frying pan, add a little cooking oil, black pepper, sliced chili, beef and green beans; saute the ingredients quickly; add a little sugar to help with browning; season with salt; remove from heat to rest.

Presentation: arrange a lettuce cup, first add a little cooled rice, then some beef & green bean, top with pickled carrot and a little sauce; garnish with some chopped coriander & toasted sesame seeds.

Repeat with the rest of the lettuce cups.

Tips – lettuce cups

Note  – to prepare the lettuce cup, first remove the core of the lettuce; then run water into the empty core, before peeling off the leaves.



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