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Vietnamese Pork Lettuce Wraps

Course Main Course
Cuisine Vietnamese
Keyword pork
Total Time 30 minutes
Servings 4
Author Christine Ma

Ingredients

Cilantro mint nuoc cham

  • ¼ cup brown sugar
  • ¼ cup lime juice
  • 2 tablespoons water
  • 2 tablespoons fish sauce
  • ¼ cup chopped cilantro
  • ¼ cup chopped mint
  • 2 scallions chopped
  • 2 shallots finely chopped
  • 1 Thai chile chopped

Lettuce wraps

  • 1 tablespoon oil
  • 1 pound ground pork
  • salt and pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon minced lemongrass
  • 8 ounces sliced water chestnuts
  • 1 carrot grated
  • 3 tablespoons soy sauce
  • 1 ½ tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 12 lettuce cups (such as Romaine, iceberg, or butter lettuce)
  • 1 Persian cucumber sliced
  • ½ cup crushed peanuts

Instructions

  • Make cilantro mint nuoc cham. Combine brown sugar, lime juice, fish sauce, and water in a medium bowl. Stir until sugar is dissolved. Add remaining ingredients for sauce including cilantro, mint, scallions, shallots, and Thai chile, mixing until combined. Set aside.
  • Heat 1 tablespoon oil in a large saute pan or wok over medium-high heat. Add ground pork and cook until browned, breaking up the meat with a wooden spoon. Season with salt and pepper.
  • Add garlic, ginger, and lemongrass and saute for 1 minute. Add water chestnuts, carrot, soy sauce, brown sugar, and fish sauce, stirring to combine. Bring to a simmer and continue to cook for another minute. Remove from heat.
  • Assemble pork lettuce wraps. Fill lettuce with pork filling and top with sliced cucumber, and crushed peanuts. Serve with cilantro mint nuoc cham.

Notes

The cilantro mint nuoc cham sauce can be prepared the day before.