Vietnamese Pork Lettuce Wrap Recipes

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VIETNAMESE PORK LETTUCE WRAPS



Vietnamese Pork Lettuce Wraps image

Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 24

1/2 cup white vinegar
1/4 cup sugar
1/8 teaspoon salt
2 medium carrots, julienned
1/2 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)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fish sauce, optional
ASSEMBLY:
8 Bibb lettuce leaves
1/2 English cucumber, finely chopped
1 small sweet red pepper, finely chopped
3 green onions, chopped
1/2 cup each coarsely chopped fresh basil, cilantro and mint
1 jalapeno pepper, seeded and finely chopped
1/4 cup salted peanuts, chopped
Hoisin sauce
Lime wedges

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.

Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

ASIAN PORK LETTUCE WRAPS



Asian Pork Lettuce Wraps image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 cups white rice
2 teaspoons vegetable oil, plus more for brushing
1/4 cup low-sodium soy sauce
1 tablespoon Sriracha (Asian chile sauce), plus more for drizzling
1 1/2 teaspoons grated peeled ginger
1 large pork tenderloin (about 1 1/4 pounds), halved lengthwise
2 carrots, diced
1/2 English cucumber, diced
2 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons packed light brown sugar
12 large Bibb or Boston lettuce leaves
Chopped fresh cilantro, for topping

Steps:

  • Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly.
  • Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
  • Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges.

Nutrition Facts : Calories 462 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 97 milligrams, Sodium 690 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 37 grams

VIETNAMESE PORK AND SCALLION LETTUCE WRAPS



Vietnamese Pork and Scallion Lettuce Wraps image

What a great, tasty meal this is. I found this recipe years ago somewhere on the Internet, and it is definitely a staple for us. You can substitute chicken for the pork, if desired. I also make just the sauce and use it as a sweet/sour stir fry sauce. Everyone assembles their own lettuce wraps, which is also fun for kids! Fantastique!

Provided by C in PA

Categories     Vietnamese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless pork loin, cut into strips
1/4 cup soy sauce
2 tablespoons honey
1 teaspoon pepper
3 scallions
3/4 tablespoon sesame oil
2 garlic cloves, minced
1 inch ginger, peeled and minced
1 cup cooked rice (I prefer jasmine) or 1 cup cooked jasmine rice (I prefer jasmine)
3 tablespoons orange marmalade
3 tablespoons rice vinegar
butter lettuce (I prefer butter or red leaf) or red leaf lettuce, washed (I prefer butter or red leaf)

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!

Nutrition Facts : Calories 394.3, Fat 17, SaturatedFat 5.3, Cholesterol 71.4, Sodium 1073.3, Carbohydrate 34.6, Fiber 0.9, Sugar 18.2, Protein 25.8

VIETNAMESE LETTUCE WRAPS WITH BRAISED PORK



Vietnamese Lettuce Wraps With Braised Pork image

Recipe for a classic Vietnamese dish of lettuce wraps with braised pork and eggs, rice, pickled daikon and carrots, fresh cilantro and Thai Basil. A wonderful fresh flavour

Provided by Steve Cylka

Categories     Appetizer

Time 4h30m

Number Of Ingredients 22

3 lbs pork roast
1/2 cup sugar
3 tbs water
3 cups coconut water
1/2 cup fish sauce
2 thai chilies
1/4 cup fresh ginger (, minced)
5 garlic cloves (, minced)
3 star anise
1 cinnamon stick
3 whole cloves
1 tsp Asian five spice
6 boiled eggs
1 daikon (, julienned)
3 medium carrots (, julienned)
1/2 cup vinegar
1/2 cup water
1/2 cup sugar
2 cups cooked rice
1 head boston or romaine lettuce
1 bunch cilantro (, washed and chopped)
1/2 cup thai basil leaves

Steps:

  • In a large frypan, add the 1/2 cup sugar and 3 tbsp of water. Bring to a boil and stir until the sugar is dissolved. As the syrup continues to boil, it will start to brown (you are actually making caramel here). When it turns medium brown in colour remove it from the heat element. Stir in the coconut water until the caramel is dissolved fully into the water. Put the pan back on the heating element.
  • Add the fish sauce, chilies, ginger, garlic, star anise, cinnamon stick, cloves and Asian five spice to the pan and bring back to a boil.
  • Add the pork roast and lower to a medium low heat. Cover the pan and let cook for about four hours. Every hour or so, stir the sauce and flip the meat.
  • After the four hours of cooking, remove the meat from the broth and, using two forks, shred the meat. Add the meat back to the broth and simmer for another 10-15 minutes. In the last 5 minutes add the boiled eggs.
  • To make the pickled vegetables, julienne the carrots and daikon into sticks the size of matches. Bring the 1/2 cup of vinegar, water, and sugar to a boil. With the julienned vegetables in a bowl, pour the pickling mixture over them and let stand for at least 30 minutes.
  • To assemble the lettuce wraps, use boston or romaine lettuce leaves. On the leaf add the rice, meat, pickled veggies, cilantro and thai basil. Add some sriachi sauce if you want some heat.

VIETNAMESE PORK LETTUCE WRAPS



Vietnamese Pork Lettuce Wraps image

These Whole30 and Paleo Vietnamese Lettuce Wraps are packed with fresh flavours and tender marinated pork. With a cook time of under 10 minutes, this is a great loss fuss dish you can prep in advance, and set out to let everyone assemble themselves

Provided by Every Last Bite

Categories     Dairy Free     Gluten Free     Grain Free     Paleo     Specific Carbohydrate Diet Legal     Whole30

Number Of Ingredients 25

1 lbs pork tenderloin
2 tbsp apple cider vinegar
2 tbsp lime juice
1 tbsp coconut aminos ((or tamari/soy sauce))
1 tbsp fish sauce
1 small shallot
2 cloves garlic
1 inch piece ginger
3 medjool dates ((or 2 tbsp honey))
4 inch piece of lemongrass
1 tbsp sesame oil ((for cooking the pork))
1 large carrot
1/2 large cucumber
4 small radishes
1/2 serrano chili
1/3 cup fresh mint leaves
1/3 cup fresh thai basil leaves
3 tbsp chopped salted cashews
1 head butter, bibb or gem lettuce
1 lime (cut into wedges )
1 tbsp fish sauce
1/2 tbsp white wine vinegar
1 tbsp lime juice
1 tsp finely chopped red serrano chili
1 tsp honey ((optional, omit for Whole30))

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.

Nutrition Facts : Calories 314 kcal, Carbohydrate 28 g, Protein 27 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 74 mg, Sodium 870 mg, Fiber 4 g, Sugar 17 g, UnsaturatedFat 8 g, ServingSize 1 serving

VIETNAMESE GRILLED PORK WRAPPED IN LETTUCE



Vietnamese grilled pork wrapped in Lettuce image

This interesting Vietnamese grilled dish combines pork with the sweet spice of anise and cinnamon. The longer the pork is marinated, the more flavorful the dish. To serve according to Vietnamese tradition, wrap in lettuce leaves, with noodles and fresh mint and cilantro leaves inside. I found this recipe at the EthnicGrocer sight. How good and easy does it sound! I think I'll make it with chicken!

Provided by Rita1652

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb pork tenderloin
1 cup soy sauce
1/2 teaspoon cinnamon, ground
1/2 teaspoon anise, freshly ground
1 tablespoon ginger, chopped
1 tablespoon stir-fry oil
1 tablespoon sugar
1/2 teaspoon garlic, chopped
lettuce leaf
mint leaf
cilantro leaf
1 cup vermicelli, cooked

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.

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