Vietnamese · Dinner
Grilled Pork Sausage Wraps
Grilled pork sausage patties seasoned with fish sauce, garlic and lemongrass, wrapped in lettuce with rice vermicelli, cucumber, pickled carrot and herbs, then dipped in nuoc cham. The pork is char-grilled over high heat for smoky edges, balanced by fresh mint, cilantro and a sharp lime-chili dressing.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
31.2gProtein
24.8gFat
33.6gCarbs
11.8gSugar
3.9gFiber
2380mgSodium
122mgChol
8.9gSat Fat
780mgPotassium
95mgCalcium
3.1mgIron
0.9mcgVitamin B12
18.5mgVitamin C
gluten-free-adaptable
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Mince garlic and lemongrass, then mix ground pork with fish sauce, garlic, lemongrass, sugar and cornstarch until sticky.
2
Marinate
Cover and chill 20 minutes for flavors to penetrate the meat.
3
Build
Shape marinated pork into two flat patties about 2 inches wide, pressing firmly so they hold together.
4
Grill
Brush grill with oil and cook patties over high heat 3–4 minutes per side until charred and cooked through.
5
Assemble
Lay lettuce flat, add vermicelli, pork pieces, carrot, cucumber, mint and cilantro. Thinly slice chili and whisk with lime juice, fish sauce, sugar and water for nuoc cham. Fold wraps tightly and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemongrass
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp cornstarch
- 2 tsp2 tsp vegetable-oil, plus extra for brushing the grill
- 3 1/2 oz100g rice-noodles-cooked
- 88 large lettuce leaves
- 4 tbsp4 tbsp carrot
- 4 tbsp4 tbsp cucumber
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime-juice
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar-white
- 2 tbsp2 tbsp water
- 11 small chili-fresh
