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Vietnamese Pork Lettuce Wraps Recipe

Name: Vietnamese Pork Lettuce Wraps
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Ingredients: 1/2 cup white vinegar; 1/4 cup sugar; 1/8 teaspoon salt; 2 medium carrots, julienned; 1/2 medium onion, cut into thin slices; FILLING:; 1 pound ground pork; 1 tablespoon minced fresh gingerroot; 1 garlic clove, minced; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon mirin (sweet rice wine); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon fish sauce, optional; ASSEMBLY:; 8 Bibb lettuce leaves; 1/2 English cucumber, finely chopped; 1 small sweet red pepper, finely chopped; 3 green onions, chopped; 1/2 cup each coarsely chopped fresh basil, cilantro and mint; 1 jalapeno pepper, seeded and finely chopped; 1/4 cup salted peanuts, chopped; Hoisin sauce; Lime wedges

Taste of Home

Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. —Gretchen Barnes, Fairfax, Virginia

Ingredients

1/2 cup white vinegar

1/4 cup sugar

1/8 teaspoon salt

2 medium carrots, julienned

1/2 medium onion, cut into thin slices

FILLING:

1 pound ground pork

1 tablespoon minced fresh gingerroot

1 garlic clove, minced

2 tablespoons reduced-sodium soy sauce

1 tablespoon mirin (sweet rice wine)

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon fish sauce, optional

ASSEMBLY:

8 Bibb lettuce leaves

1/2 English cucumber, finely chopped

1 small sweet red pepper, finely chopped

3 green onions, chopped

1/2 cup each coarsely chopped fresh basil, cilantro and mint

1 jalapeno pepper, seeded and finely chopped

1/4 cup salted peanuts, chopped

Hoisin sauce

Lime wedges

Method

In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes.

In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce.

To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

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