Main Dishes

Vietnamese Lettuce Wraps


These are delicious, healthy, easy and adaptable. If you don't want to use meat, you can substitute with tofu. Soy sauce makes a good dipping sauce for these. They are a little messy (think tacos) but make for a nice potluck offering as you can make everything in advance. These are served cold. I don't make them into wraps ahead of time, I let people fill their own (more fun!) Instead of the red pepper and fresh mango, you could use mango salsa as a garnish.

Half a mango (or use prepared mango salsa instead of mango and red pepper)
1 head of leaf lettuce (or something similar)
1/2 cup diced sweet red pepper

1 tbsp vegetable oil
1 lb lean ground pork
1/2 cup minced red onion
2 cloves garlic, minced
1 tbsp fresh chopped ginger
1/2 tsp cinnamon
1/4 tsp hot pepper flakes
1/8 tsp ground cloves
1 tbsp fish sauce
1 tbsp lime juice
2 tsp soy sauce (more for dipping)
1 tsp cornstarch
2 tbsp chopped fresh cilantro
Separate lettuce leaves carefully, wash and set on tea towel to dry. Filling: Heat oil over medium heat in frying pan. Fry pork until no longer pink, stirring frequently, 5-6 minutes. Add onion, garlic, ginger, cinnamon, hot pepper flakes, cloves and fry until onion is softened, about 4 mins. Stir in fish sauce and simmer, covered for ab out 3 minutes on lower heat. Mix lime juice, soy sauce and cornstarch together until paste-like. Stir into pork and cook until thickened, about 2-3 mins. Take off heat and let cool. (You could refrigerate at this point if making ahead) Stir in cilantro once cooled. Slice freshly peeled mango into small sticks and place in bowl. Put pepper in bowl too, and /or salsa if using. Have dipping bowls with soy sauce ready. Serve by spooning pork mixture into a lettuce leaf, topping with mango and pepper or salsa (or other things you might dream up) and enjoy!


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