Vietnamese Pork Lettuce Wraps Recipes

VIETNAMESE PORK (FOR BOWLS, LETTUCE WRAPS, SANDWICHES)

Steps:

• Chop + mix together all the marinade ingredients. If you have a food processor, you can put the garlic, shallot, and lemongrass all in together to chop finely.
• Slice the pork to about 1/4″ thick pieces and pound with a mallet if you have one (with a layer of saran wrap or parchment paper in between).
• Coat the pork well in the marinade, and refrigerate for 2 hours to 24 hours, stirring once in between.
• To cook the pork, grilling in a basket is ideal. As we don't have a grill, we've been making these 2 other ways that work well!

GRILLED PORK LETTUCE WRAPS

Steps:

• Prepare the pork: Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight.
• Make the sauce: Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in the carrot, chile sauce and garlic.
• Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange the pork and lettuce on a platter; set out the herbs, cucumber, jalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• 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.

VIETNAMESE PORK LETTUCE WRAPS

Steps:

• Pat the pork tenderloin dry and slice into strips and place in a mixing bowl and sprinkle with salt and pepper. Combine the garlic, ginger, soy sauce, fish sauce, honey and olive oil with the pork and a squeeze of fresh lime and let marinate for 5 minutes.
• Pour into a baking dish and bake in a 400-degree oven for 15 minutes. Bring a pot of water to a boil, sprinkle in some salt and cook the noodles for about 3 minutes, until tender. Drain and rinse to cool down.
• Chop and prep the cucumbers, carrots and scallions and arrange the lettuce leaves. When the pork tenderloin is done, take it out of the oven and let it rest for a few minutes. Reserve some of the sauce in the baking dish for the wraps by draining through a strainer.
• When you're ready to eat, build your wraps with a base of the noodles, then the vegetables topped with the pork and sauce. Finish with cilantro, scallions, and peanuts. You can also chop up the salad and build the meal as a bowl if you would like.

VIETNAMESE PORK AND SCALLION LETTUCE WRAPS

Steps:

• Place meat strips in plastic zipper bag.
• In food processor, blend soy sauce, honey, pepper, scallions, 3/4 tbsp sesame oil, garlic and ginger.
• Pour into bag and marinate meat for several hours.
• Take meat out of bag, reserving marinade.
• Stir fry meat until done.
• Take meat out of pan and cover.
• In pan, pour in rest of the marinade and the marmalade and vinegar.
• Boil over high heat for 1 minute.
• Layer rice, meat, and sauce on lettuce leaf.
• Wrap and enjoy!

VIETNAMESE LETTUCE WRAPS WITH BRAISED PORK

Steps:

• In a large frypan, add the 1/2 cup sugar and 3 tbsp of water. Bring to a boil and stir until the sugar is dissolved. As the syrup continues to boil, it will start to brown (you are actually making caramel here). When it turns medium brown in colour remove it from the heat element. Stir in the coconut water until the caramel is dissolved fully into the water. Put the pan back on the heating element.
• Add the fish sauce, chilies, ginger, garlic, star anise, cinnamon stick, cloves and Asian five spice to the pan and bring back to a boil.
• Add the pork roast and lower to a medium low heat. Cover the pan and let cook for about four hours. Every hour or so, stir the sauce and flip the meat.
• After the four hours of cooking, remove the meat from the broth and, using two forks, shred the meat. Add the meat back to the broth and simmer for another 10-15 minutes. In the last 5 minutes add the boiled eggs.
• To make the pickled vegetables, julienne the carrots and daikon into sticks the size of matches. Bring the 1/2 cup of vinegar, water, and sugar to a boil. With the julienned vegetables in a bowl, pour the pickling mixture over them and let stand for at least 30 minutes.
• To assemble the lettuce wraps, use boston or romaine lettuce leaves. On the leaf add the rice, meat, pickled veggies, cilantro and thai basil. Add some sriachi sauce if you want some heat.

VIETNAMESE GRILLED PORK WRAPPED IN LETTUCE

Steps:

• Cut pork into 8 to 10 strips.
• Combine marinade ingredients.
• Add meat and marinate meat for 1 hour.
• Grill or broil pork until done, about 10-15.
• Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter.
• To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.