Vietnamese · Dinner
Grilled Lemongrass Pork Wraps
Grilled pork shoulder marinated in lemongrass, garlic and fish sauce, charred until smoky and sliced thin. Rolled in lettuce leaves with rice vermicelli, cucumber, pickled carrot and daikon, fresh mint and cilantro, served with nuoc cham dipping sauce balancing tangy sweetness and heat.
$5
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
448Calories
30.8gProtein
14.2gFat
52.1gCarbs
20.8gSugar
4.3gFiber
2288mgSodium
78mgChol
4.6gSat Fat
812mgPotassium
87mgCalcium
2.9mgIron
0.6mcgVitamin B12
31mgVitamin C
gluten-free
low-cholesterol
low-calorie
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Mince the lemongrass, garlic and chili. Julienne the carrot and daikon into thin matchsticks. Thinly slice the pork shoulder.
2
Marinate
Combine pork with lemongrass, garlic, fish sauce, brown sugar and oil in a bowl, mix well, and refrigerate 60 minutes.
3
Pickle
Toss carrot and daikon with rice vinegar and sugar, let sit 20 minutes until softened.
4
Cook
Boil rice vermicelli in water for 3 minutes until tender, drain and rinse under cold water.
5
Grill
Cook marinated pork on a hot grill pan over medium-high heat for 2–3 minutes per side until charred and cooked through with no pink.
6
Whisk
Stir fish sauce, lime juice, sugar, water, chili and minced garlic together until sugar dissolves completely.
7
Build
Lay each lettuce leaf flat and top with vermicelli, pork, pickled vegetables, cucumber, mint and cilantro.
8
Plate
Fold lettuce sides inward and roll tightly. Serve wraps with dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 22 stalk lemongrass, tender part only
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp vegetable oil
- 3.6 oz100g rice vermicelli noodles
- 88 large lettuce leaves
- 11 cucumber
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar, for pickling
- small handful mint leaves
- small handful cilantro leaves
- 2 tbsp2 tbsp fish sauce, for dipping sauce
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp sugar, for dipping sauce
- 2 tbsp2 tbsp water
- 11 small chili
