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Fresh, crunchy and packed with flavour, these Vietnamese-inspired lettuce wraps are perfect for a light lunch or easy weeknight dinner. The combination of savoury mince, crisp vegetables, fresh herbs and a tangy dressing makes every bite bright and satisfying.
Serves 4
Ingredients
500g chicken or pork mince
1 tbsp vegetable oil
2 garlic cloves, crushed
1 tbsp finely grated ginger
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp brown sugar
1 carrot, finely julienned
1 cucumber, finely sliced
1 cup bean sprouts
1 baby cos lettuce, leaves separated
½ cup fresh mint leaves
½ cup fresh coriander
¼ cup crushed roasted peanuts
1 fresh chilli, sliced, optional
Lime wedges, to serve
Dressing:
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp brown sugar
1 tsp sesame oil
Method
Heat the vegetable oil in a large frying pan over medium-high heat. Add the mince and cook, breaking it apart with a wooden spoon, until browned.
Add the garlic and ginger and cook for another minute. Stir through the fish sauce, soy sauce and brown sugar, then cook for another 2–3 minutes until the mince is well coated and slightly caramelised. Remove from the heat.
To make the dressing, combine the lime juice, fish sauce, brown sugar and sesame oil, stirring until the sugar dissolves.
Arrange the lettuce leaves on a serving platter. Spoon the warm mince into each leaf, then top with carrot, cucumber, bean sprouts, mint and coriander.
Drizzle with the dressing and finish with crushed peanuts and fresh chilli, if using. Serve immediately with lime wedges on the side.