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.