1lb lean ground beef 1 small yellow onion (finely chopped) 1 clove garlic (minced) 6 green onions (trimmed, sliced diagonally) 0.5 cup basil (chopped) 0.5 cup mint (chopped) 3 tablespoons fish sauce 1 teaspoon red pepper flakes (crushed, or to taste) Juice of 1 lime 0.25 cup cilantro (chopped) 18 large peanuts (chopped) 18 large iceberg or Boston lettuce leaves (washed, patted dry)
Brown ground beef in a large skillet, breaking up meat as it cooks, about two minutes.
Toward end of browning, add yellow onion. Cook five minutes. Add garlic. Cook 2 minutes.
Remove meat mixture from skillet, drain off fat. Put cooked meat in serving bowl. Add green onions, basil, mint, fish sauce, red pepper flakes and lime juice.
Stir to blend. Garnish with cilantro and peanuts.
Spoon meat onto lettuce leaves, wrapping burrito-style. Serve with white rice sprinkled with black or toasted white sesame seeds.
Wine pairing: Bill St. John, wine writer at the Chicago Tribune, recommends pairing this delicious dish with a 2009 Côte de Brouilly.