Vietnamese · Dinner
Grilled Pork Skewer Wraps (Gluten-Free)
Grilled pork skewers marinated in fish sauce, lemongrass and garlic, charred over high heat and wrapped in lettuce leaves with rice vermicelli, pickled carrot and daikon, cucumber, herbs, and a lime-chili dipping sauce.
$5
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
478Calories
33.2gProtein
19.8gFat
42.1gCarbs
16.3gSugar
4.6gFiber
1680mgSodium
95mgChol
5.9gSat Fat
780mgPotassium
90mgCalcium
3.4mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes and pat dry. Mince the garlic and lemongrass finely.
2
Marinate
Combine pork with fish sauce, tamari, brown sugar, garlic, and lemongrass. Cover and marinate 30 minutes until glossy.
3
Grill
Thread pork onto a metal or soaked bamboo skewer with small gaps. Brush with oil and grill over high heat 10–12 minutes, turning every 2–3 minutes until charred and cooked through.
4
Assemble
Layer cooled vermicelli, pickled carrot and daikon, cucumber, mint, and cilantro on lettuce leaves. Top with grilled pork from skewer.
5
Plate
Roll lettuce tightly around filling. Whisk lime juice, water, sugar, and thinly sliced chili for sauce. Serve wraps topped with crushed peanuts and sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp tamari
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 2 tsp2 tsp vegetable oil
- 44 large lettuce leaves (butter or romaine)
- 2 oz56g dry rice vermicelli, cooked and cooled
- 1/2 cup50g carrot, julienned and quick-pickled in rice vinegar
- 1/2 cup50g daikon, julienned and quick-pickled in rice vinegar
- 44 cucumber slices, cut into batons
- 22 small handful mint leaves
- 22 small handful cilantro leaves
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp water
- 2 tsp2 tsp sugar
- 1 tsp1 tsp chili-fresh
- 2 tsp2 tsp roasted peanuts
