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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
  • Total Time
    Prep: 25 min. + standing Cook: 10 min.
  • Makes
    8 servings

Ingredients

  • 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
  • FILLING:
  • 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
  • ASSEMBLY:
  • 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
  • Lime wedges

Directions

  • 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
1 wrap: 199 calories, 11g fat (4g saturated fat), 38mg cholesterol, 312mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 13g protein.

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Reviews

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Average Rating:
  • Debbie
    Dec 14, 2020

    This is a great recipe! A big hit with the whole family. I used Monkfruit because we do low carb and eliminated hoisin sauce. Also, out of fish sauce. The pickled carrot & onion made the dish. Will definitely make it again. Also could make vegan for my daughter easily with Beyond Burger.

  • Alisha
    Aug 30, 2020

    I just made these and to me it turned out perfect! The sugar and vinegar dissolved without any problem even cold. I might try it warm next time to see if that makes a difference!

  • Sandy
    Jul 1, 2020

    So easy if you prep first . Great flavor and the pickled carrot and onion was very bright with crunch. I had the fish sauce to add too. Boston lettuce is a textural choice with this for a beautiful presentation.

  • pjcalhoun
    Mar 21, 2019

    I haven't made this yet but it seems to me you should mix the vinegar mix in hot if not boiling water to dissolve the salt and sugar, then cool. Salt and sugar will not dissolve in cool water properly.

  • CahoneGal
    Mar 12, 2019

    I haven’t made this yummy looking recipe yet. I just want to ask what would be a good substitute for the mirin?

  • Jen
    Jan 22, 2019

    I made this tonight and it was a big hit with my family! This was very delicious and healthy. I didn’t have any mirin so I replaced it with 1 tbsp rice vinegar and 1 tsp sugar and it worked well. It may seem like a lot of prep work but it’s worth it. Would make it again.

  • richa1
    Aug 21, 2017

    No comment left

  • gloria115
    Oct 22, 2015

    Lots of chopping. but, so worth it! My husband and I loved it and will try it again!

  • ChristianeF
    Mar 1, 2015

    What a wonderful and delightful mix of flavors. The added bonus is everything is fresh and healthy. This recipe even won over the harshest skeptic in my family, which was my 23 year old son. He said that was the, 'fastest I have ever eaten a meal and it was great'. So, this recipe gets 5 stars from everybody in the family.

  • MaggieWB
    Feb 21, 2015

    This was wonderful! And so different from my usual midwestern fare. The only change I made was to sub low fat ground turkey breast for the pork...so my husband could cheerfully eat it. We loved it...and we are old people!