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Prep Time: 19 mins
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Cook Time: 24 mins
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Additional Time: 50 mins
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Servings: 6
Vietnamese Lettuce Wraps
This low-effort dish makes weeknight cooking a little more interesting.
Ingreadient:
For Meat Mixture
- 2 Tbsp. grated peeled fresh ginger
- 1 Tbsp. olive oil, plus more for cooking
- 2 scallions, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. reduced-sodium soy sauce
- 1 1/2 tsp. fish sauce
- 1/2 tsp. Chinese five-spice powder
- 1 lb. ground pork
For Dipping Sauce
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. rice vinegar or white vinegar of choice
- 2 tsp. sriracha
- 2 tsp. sugar
- 1 scallion, finely chopped
- 1/2 tsp. Dijon mustard
For Salad
- 1 c. flat-leaf parsley leaves
- 1/2 c. cilantro leaves
- 8 small mint leaves
- 8 small basil leaves
- 2 Persian cucumbers, thinly sliced into half-moons
- 4 radishes, thinly sliced
- 1 tsp. grated lime zest
- 1 Tbsp. fresh lime juice
- 1 Tbsp. plus 2 tsp. olive oil, divided
- Kosher salt
- butter lettuce leaves
- chopped roasted peanuts
- lime wedges
Directions :
- Prepare meat mixture: In a large bowl, stir together ginger, oil, scallions, garlic, soy sauce, fish sauce, and five-spice powder. Add pork and mix to combine. Refrigerate at least 30 minutes and up to 1 day.
- Meanwhile, prepare sauce: In an 8-oz. jar, shake all ingredients with 1/4 cup water to combine. Set aside.
- Prepare salad: Very coarsely chop all herbs and transfer to a bowl. Toss with cucumbers and radishes, then lime zest; set aside.
- Heat 1 tbsp. oil in a large cast-iron skillet on medium-high. Add meat mixture and cook, breaking up with a spoon, until browned and crispy in spots, 5 to 7 minutes. Transfer to a large platter.
- Toss herb salad with lime juice and 2 tsp. oil and season with a pinch of salt. Arrange on the platter with pork. Add a pile of lettuce leaves and serve with dipping sauce, peanuts, and lime wedges if desired.