Best 4 Vietnamese Pork Lettuce Wraps Recipes

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

VIETNAMESE GRILLED PORK WRAPPED IN LETTUCE

Steps:

• Cut pork into 8 to 10 strips.
• Combine marinade ingredients.
• Add meat and marinate meat for 1 hour.
• Grill or broil pork until done, about 10-15.
• Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter.
• To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.

VIETNAMESE PORK AND SCALLION LETTUCE WRAPS

Steps:

• Place meat strips in plastic zipper bag.
• In food processor, blend soy sauce, honey, pepper, scallions, 3/4 tbsp sesame oil, garlic and ginger.
• Pour into bag and marinate meat for several hours.
• Take meat out of bag, reserving marinade.
• Stir fry meat until done.
• Take meat out of pan and cover.
• In pan, pour in rest of the marinade and the marmalade and vinegar.
• Boil over high heat for 1 minute.
• Layer rice, meat, and sauce on lettuce leaf.
• Wrap and enjoy!

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• Cut the pork tenderloin into rounds, and then thinly cut those into 1 inch long thin slices.
• In a high speed blender or NutriBullet container combine the apple cider vinegar, lime juice, coconut aminos, fish sauce, shallot, ginger, garlic, dates and lemongrass and blend until completely smooth.
• Pour the sauce over the pork and transfer to the fridge to marinate for a minimum of 1 hour but ideally overnight.
• Prep the veggies. Using a julienne peeler, cut the carrot and cucumber into long thin matchstick sized pieces (or alternatively cut the cucumber and carrot into thin slices and then cut those into julienne sized pieces). Thinly slice the radish and chili. Lay the veggies out on a platter along with the Thai basil and mint leaves.
• To make the sauce, in a bowl stir together the fish sauce, vinegar, lime juice, diced chili and optional honey. Set aside.
• Heat 1/2 tbsp sesame oil in a large pan on high heat. Add in half of the pork and cook it for approximately 5 minutes, stirring regularly to ensure that the meat doesn't burn. Once the pork is evenly browned. Transfer the cooked pork to a plate and cook the second batch of meat.
• To assemble place several pieces of mint and Thai basil on a lettuce cup, next add 3-4 pieces of cucumber and carrot plus 1-2 slices of radish. Spoon the pork overtop and finally finish with a drizzle of the sauce, a slice of chili and a sprinkle of the chopped cashews. Serve with lime wedges on the side.