Vietnamese · Dinner
Grilled Pork Lettuce Wraps
Grilled pork lettuce wraps feature thin pork slices marinated in fish sauce, garlic, and lemongrass, charred over high heat, then wrapped in lettuce leaves with rice vermicelli, cucumber, herbs, and pickled carrot. A tangy nuoc cham dipping sauce ties the pork, herbs, and crunchy vegetables together in each handheld bite.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
412Calories
32.1gProtein
16.5gFat
38.4gCarbs
15.8gSugar
3.9gFiber
2468mgSodium
95mgChol
5.2gSat Fat
752mgPotassium
88mgCalcium
3.1mgIron
0.8mcgVitamin B12
21mgVitamin C
gluten-free
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Mix in fish sauce, garlic, lemongrass, sugar, and vegetable oil until evenly coated.
2
Marinate
Let pork sit at room temperature for 30 minutes.
3
Prep
Quick-pickle carrot in rice vinegar and sugar. Whisk together nuoc cham sauce ingredients (fish sauce, lime juice, sugar, water, garlic, chili) until sugar dissolves.
4
Grill
Heat a grill pan over high heat. Cook pork slices in a single layer 2–3 minutes per side until charred and centre is cooked through.
5
Plate
Arrange lettuce leaves on a plate. Top each with vermicelli, cucumber, pickled carrot, mint, cilantro, and grilled pork. Serve with nuoc cham sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemongrass (from the tender inner stalk)
- 2 tsp2 tsp sugar
- 2 tsp2 tsp vegetable oil
- 88 large lettuce leaves (butter or romaine)
- 2 oz56g dry rice vermicelli, cooked and cooled
- 11 cucumber, cut into thin batons
- a small handful of mint leaves
- a small handful of cilantro leaves
- 4 tbsp4 tbsp carrot, julienned and quick-pickled in 1 tbsp rice vinegar and 1/2 tsp sugar
- 2 tbsp2 tbsp fish sauce (for nuoc cham)
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp sugar
- 4 tbsp4 tbsp water
- 1 clove1 clove garlic (for nuoc cham)
- 11 chili-fresh (for nuoc cham)
