Vietnamese Pork Lettuce Wraps

Vietnamese Pork Lettuce Wraps

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup white vinegar

  • ¼

    cup sugar

  • teaspoon salt

  • 2

    medium carrots, julienned

  • ½

    medium onion, cut into thin slices

  • FILLING:

  • 1

    pound ground pork

  • 1

    tablespoon minced fresh gingerroot

  • 1

    garlic clove, minced

  • 2

    tablespoons reduced-sodium soy sauce

  • 1

    tablespoon mirin (sweet rice wine)

  • ¼

    teaspoon salt

  • ¼

    teaspoon pepper

  • 1

    teaspoon fish sauce, optional

  • ASSEMBLY:

  • 8

    Bibb lettuce leaves

  • ½

    English cucumber, finely chopped

  • 1

    small sweet red pepper, finely chopped

  • 3

    green onions, chopped

  • ½

    cup each coarsely chopped fresh basil, cilantro and mint

  • 1

    jalapeno pepper, seeded and finely chopped

  • ¼

    cup salted peanuts, chopped

  • Hoisin sauce

  • Lime wedges

Directions

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. Yield: 8 servings.


Nutrition

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