Go Back
–+ sevings
Inspired by Vietnamese Lemongrass Pork Bahn Mi Sandwiches, these Pork Bahn Mi Lettuce Wraps feature a lemongrass pork filling topped with creamy mayonnaise, pickled carrots and daikon, then topped with cilantro and fresh chili.

Lemongrass Pork Banh Mi Lettuce Wraps

Char Ferrara
Inspired by Vietnamese Lemongrass Pork Banh Mi Sandwiches, these lettuce wraps feature a lemongrass pork filling topped with creamy mayonnaise, pickled carrots and daikon, then topped with cilantro and fresh chili.
4 from 1 vote
Print Recipe Pin for later
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Cuisine Vietnamese
Servings 6 sevings

Ingredients
 
 

For the pickled carrot and daikon radish

  • 1 cup julienned carrots
  • 1 cup julienned daikon radish
  • 1 cup vinegar
  • ¾ cup water
  • ¼ cup sugar

For the Lemongrass Pork

  • 3 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 1 ½ tablespoons brown sugar
  • ½ teaspoon dark soy sauce
  • 2 tablespoons peanut oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 lemongrass stalks finely minced (just the white portion)
  • 1 lb ground pork

For the lettuce wraps

  • 1 head romaine or butterhead lettuce leaves separated
  • Japanese Kewpie mayonnaise
  • Cilantro leaves
  • 1 fresh red chili or jalapeno pepper
US Customary - Metric

Instructions
 

  • Put all of the pickle ingredients into a jar, put the lid on tightly, then shake the jar gently to combine the ingredients.
  • Allow to brine in the fridge for at least an hour (or up to 1 month).
  • Prepare the sauce for the pork filling by combining the soy sauce, fish sauce, brown sugar and dark soy sauce.
  • Heat the peanut oil in a wok over medium high heat.
  • Saute the diced onion until it turns a little translucent. Add the minced garlic and lemongrass. When the garlic starts to turn brown, remove this mixture from the wok and set aside.
  • Add the ground pork to the wok and stir-fry until no longer pink. Return the onion and garlic mixture to the wok.
  • When ground pork has cooked all the way through, stir in the sauce and mix well until the ground pork is thoroughly coated in the sauce. Transfer to a serving dish.
  • To assemble the lettuce wraps, place some of the ground pork filling on to a lettuce leaf. Drizzle a light layer of mayonnaise over the ground pork.
  • Top with pickled carrot and daikon, cilantro leaves, and a sliced red chili or jalapeno pepper.

Nutrition

Calories: 326kcalCarbohydrates: 18gProtein: 14gSaturated Fat: 6gCholesterol: 54mgSodium: 656mgFiber: 1gSugar: 14g
Tried this recipe?Tag @wokandskillet on Instagram or Facebook!