Vietnamese Ground Chicken Lettuce Wraps Recipes

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

VIETNAMESE CHICKEN MEATBALLS IN LETTUCE WRAPS

Steps:

• Preheat the oven to 400°. Position a rack in the top third of the oven.
• In a food processor, pulse the chicken until coarsely ground; transfer to a bowl.
• Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
• Line a large, rimmed baking sheet with parchment paper.
• Spread the sugar on a plate.
• Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls.
• Roll the meatballs in the sugar until they are evenly coated.
• Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
• Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter.
• Transfer the meatballs to the platter and serve with chili sauce.

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 GROUND CHICKEN LETTUCE WRAPS

Steps:

• In large skillet over medium-high heat, warm peanut oil. Add onion, ginger, and garlic; sauté until onion begins to brown, about 3 minutes. Add ground chicken and sauté until cooked throughout, about 5 minutes, breaking up chicken meat as it cooks. Add carrot, scallions, water chestnuts, and mushrooms; cook for additional 3 minutes. Add fish sauce, soy sauce, sesame oil, and cayenne pepper. Mix well and remove from heat. Stir in noodles, peanuts, and chopped cilantro. Toss well to combine. Transfer to large serving bowl and keep warm. Combine all spicy sauce ingredients in small serving bowl; whisk well. Place lettuce leaves on serving platter. To serve, spoon 2 tablespoons chicken mixture over or on top of each lettuce leaf; drizzle with one teaspoon sauce.