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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 :

    1. 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.
    2. Meanwhile, prepare sauce: In an 8-oz. jar, shake all ingredients with 1/4 cup water to combine. Set aside.
    3. Prepare salad: Very coarsely chop all herbs and transfer to a bowl. Toss with cucumbers and radishes, then lime zest; set aside.
    4. 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.
    5. 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.

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