VIETNAMESE PORK LETTUCE WRAPS
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
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
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
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
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
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
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
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
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
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
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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VIETNAMESE PORK LETTUCE WRAPS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 2 hrs 10 minsCategory Main CourseCalories 370 per serving
- Prepare the pork: In a long, shallow baking dish (such as a 9x13-inch baking dish), stir together the garlic, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 tsp. each of salt and pepper. Add the prepared pork tenderloin and toss to coat. Cover and refrigerate 2 hours or overnight.
- Make the sauce: In a small bowl, whisk together the lime juice, fish sauce, granulated sugar, 1/2 tsp. salt and several grinds of fresh pepper with 1/4 cup water. Stir in the grated carrot, chile sauce and garlic. Set aside.
- To cook pork: Preheat a BBQ grill to high or cook in the oven by setting your oven to broil and positioning a rack about 6 inches from the heat source. For the BBQ: Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. For the oven: Cover a baking sheet with aluminum foil and brush the foil with oil. Place pork onto baking sheet and broil until well browned and it reaches an internal temperature of approximately 150° Transfer pork to a cutting board and let rest for 5 minutes, then cut into thin strips. Arrange the pork and lettuce on a platter; set out your fixings in small bowls. Assemble the lettuce wraps and serve with the carrot sauce.
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