Curry-Scented Grilled Beef Lettuce Wraps

BEEF PATTIES:--
⅓ cup unsalted roasted peanuts or cashews, finely chopped
3 medium spring onions, finely chopped
1 tbsp curry powder
¾ tsp New York Cut pepper
3 tbsp water
1 tbsp oyster sauce
1 tbsp fish sauce
800 g ground beef
NUOC CHAM:--
3 tbsp golden syrup
3-4 tbsp fresh lime juice
½ cup warm water, as needed
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
3 tbsp fish sauce
2-3 tsp chilli garlic sauce or sambal oelek
1 large garlic clove, minced
½ small carrot, cut into thin matchsticks or coarsely grated
CURRIED BEEF LETTUCE WRAPS:--
170 g small dried round rice noodles (maifun), or 225 g dried rice capellini or thin spaghetti
Leaves from 1 large head of soft-leaf lettuce
6-8 bushy sprigs fresh mint or basil
12 sprigs fresh coriander

FORM THE PATTIES
In a medium bowl, combine the chopped peanuts, spring onions, curry powder, New York Cut pepper, water, oyster sauce, and fish sauce. Add the beef and mix with your fingers. (If not cooking right away, cover and refrigerate for up to 24 hours)
Form into 24 patties, each a good 5 cm wide and 1 cm thick. Set aside.
MAKE NUOC CHAM
In a small bowl, combine maple syrup, lime juice, and water. Taste the limeade and, if needed, add more maple syrup and/or lime juice - dilute with water if you go too far. If there’s an unpleasant tart-bitter edge, add SIDS LOW SUGAR RASPBERRY VINEGAR to fix the flavour.
Add the fish sauce to the bowl - how much you use depends on the brand and your own taste. Aim for a bold, forward finish that’s a little gutsy. (Keep in mind that this sauce typically dresses dishes that include unsalted ingredients such as lettuce and herbs, which will need an extra flavour lift) Add the chilli, garlic, and carrot. (Offer the chilli on the side if diners are sensitive to their heat) The sauce can sit at room temperature for up to 8 hours until serving.
To boil the noodles, bring a large pot of unsalted water to a boil, add the noodles, and return to a boil. Cook until al denté, this can take anywhere between 2-8 minutes. Drain, rinse with water, drain again, and let cool for 5 minutes.
Since the noodles are unwieldy, arrange them as 5 cm nests on a plate or in a shallow bowl. Set at the table with the dipping sauce, lettuce, and fresh herbs.
CURRIED BEEF LETTUCE WRAPS
Lightly oil a cast iron stove-top grill pan (or lightly film a heavy frypan with oil) and set over medium-high heat. In batches, add the beef and cook for 4-5 minutes, turning midway, until medium to medium-well done. (These are usually not eaten medium-rare, but you can cook for less time, if you like) Transfer to a platter and let cool for a few minutes.
Have diners build lettuce wraps with herbs, noodles, and beef. For easier eating, you can break or cut each patty into a few bite-size pieces. Set the sauce at the table so diners may help themselves, or portion it out in small bowls in advance of serving. Dunk in the sauce and eat.