Provider Farm

From our fields, for your family

Vietnamese lettuce wraps

Course: 
This dish is so good, uses so many things we grow and is really quick to put together. Its also fun to eat, since everyone gets to assemble their own wraps at the table. There are so many different options, if I don't have one particular filling item, I just leave it out and they are always delicious. I think its most delicious with pork but it can be made with whatever you have on hand or chopped vegetables and tofu for the vegetarians.
Ingredients: 

Pickled vegetables:

  • 1/2 c. white vinegar
  • 1/4 c.sugar
  • 1/8 tsp. salt
  • 2 medium carrots, turnips, or radishes chopped in any combination
  • 1/2 onion, sliced

 

Filling:

  • 1 lb. ground pork, chicken, beef, tofu or chopped summer squash in any combination
  • 1 tbs. minced ginger
  • 1 garlic clove or scape, chopped
  • 2 tbs. soy sauce
  • 1 tbs. mirin
  • 1/4 tsp. ground pepper
  • 1 tsp. fish sauce

 

Assembly:

  • whole lettuce leaves, washed
  • 1/2 cucumber, chopped
  • 1 small jalapeno, chopped
  • 3 green onions, chopped
  • 1/2 cup basil, cilantro and/or mint, chopped
  • 1/4 c. peanuts, chopped
  • lime wedges
Directions: 

In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots, turnips and/or radishes and onion; let stand at room temperature 30 minutes.
In a large skillet, cook pork or other filling choice, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink or vegetables are tender, 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. Squeeze lime juice over tops. Fold lettuce over filling. Yield: 8 servings.

Credit: 
tasteofhome.com