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Vietnamese Pork Lettuce Wraps

 Vietnamese Pork Lettuce Wraps
Casual, flavorful and low in carbohydrates, the Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients separate dishes and let your guests assemble their own wrap, which allows them to personalized to suit their tastes. —Gretchen Barnes, Fairfax, Virginia
8 ServingsPrep: 25 min. + standing Cook: 10 min.


  • 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
  • 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
  • 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

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Vietnamese Pork Lettuce Wraps (continued)

Ingredients (continued)

  • Lime wedges


  • 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.
  • Yield: 8 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.