Banh Mi Vietnamese Lettuce Wraps

Let's take all of the flavors of a classic Banh Mi Sandwich deconstruct it and nestle everything into perfect little Vietnamese Lettuce Wraps. We will get crispy, salty ground pork, crisp veggies, with a sweet and spicy mayo drizzle in each drippy bite we take. And we will be happy.

Course Main Course

Cuisine Asian

Keyword lettuce wraps, banh mi, vietnamese lettuce wraps

Prep Time 15

Cook Time 15

Total Time 30

Servings lettuce wraps

Calories 214kcal

Author Nicole

Cost $20

Equipment

Skillet
Mixing bowls

Ingredients

1 cup shredded carrots
3/4 cup julienned radishes
3/4 cup julienned cucumber
1/4 cup + 2 tbsp rice vinegar
1 tsp sugar
1 lb ground pork
2 tsp sesame oil
1 tbsp + 2 tsp soy sauce
2 tsp fish sauce
1 tsp sriracha
2 tsp brown sugar
1 head boston or bibb lettuce

Spicy Mayo

1/2 cup low-fat mayo
1 1/4 tsp sriracha (or more to taste)
1 1/2 tsp sesame oil
1 tsp rice vinegar

Instructions

In a bowl combine carrots, radishes, cucumber, rice vinegar and sugar. Season with salt and pepper. Let the mixture sit while you make the remaining components.
Heat a large non-stick skillet to a medium-high heat. Add 2 teaspoons of sesame oil. When the oil is hot, add the pork. Break pork up with a wooden spoon and then cook until browned and crispy, about 7-8 minutes.
While the pork browns, add the soy sauce, fish sauce, teaspoon of sriracha (or more if you like spice), and brown sugar to a small bowl. Mix until combined. Add the mayo, remaining 1 1/2 teaspoons sesame oil, 1 1/4 teaspoons sriracha, and 1 teaspoon rice vinegar to another small bowl. Miix until combined. Season with salt and pepper.
When the pork is crisp and brown, add in the sauce. Toss to coat and cook another 1-2 mintues until thickened.
Spoon the pork mixture into each lettuce "bowl." Top with pickled veggies and drizzle some mayo on top. Enjoy!

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