A quick, easy and delicious light meal, these Vietnamese Pork Lettuce Wraps start with marinated then BBQ or broiled pork tenderloin, sliced and served on lettuce with a spicy Vietnamese carrot sauce.
This is one of my favourite quick, easy and delicious light summer meals! It starts with a pork tenderloin, that is marinated and then quickly grilled on the BBQ (or broiled in the oven), then it's sliced and served with fresh vegetable fixings and a Vietnamese-style carrot sauce.
Other than some marinating time, this dish comes together super-quickly! I like to set it to marinade in the morning and then at dinner time, it's only about 15 minutes to cook and prepare the sauce and fixings. Serve as is, or with a bowl of brown or white rice.
Lettuce wraps are always endlessly customizable, as far as the fixings go. Diced jalapeno, pickled onions or any other vegetable you'd like to add would be just fine!
To make these heartier and to add a little something warm to the meal, serve with a bowl of white or brown rice and add to the lettuce wrap with the other fixings and sauce.
Vietnamese Pork Lettuce Wraps
- 1 lb pork tenderloin, silverskin and any visible fat removed and butterflied, by cutting down the middle lengthwise almost all the way through and them spreading open to be flat
For the pork marinade:
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 1/4 cup light brown sugar, packed
- 3 Tbsp fish sauce
- 2 Tbsp soy sauce
- 2 Tbsp vegetable oil, plus more for brushing
- Salt and freshly ground pepper
For the sauce:
- 1/2 cup fresh lime juice
- 2 Tbsp fish sauce
- 3 Tbsp white granulated sugar
- Salt and freshly ground pepper
- 1 Tbsp carrot, grated
- 1 tsp Asian chili sauce, , such as sambal oelek
- 1 clove garlic, minced
- 1/4 cup water
- 1 head Boston lettuce, separated in to individual leaves
- 1/2 English cucumber, thinly sliced
- 1/2 cup red onion, thinly sliced
- Prepare the pork: In a long, shallow baking dish (such as a 9x13-inch baking dish), stir together the garlic, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 tsp. each of salt and pepper. Add the prepared pork tenderloin and toss to coat. Cover and refrigerate 2 hours or overnight.
- Make the sauce: In a small bowl, whisk together the lime juice, fish sauce, granulated sugar, 1/2 tsp. salt and several grinds of fresh pepper with 1/4 cup water. Stir in the grated carrot, chile sauce and garlic. Set aside.
- To cook pork: Preheat a BBQ grill to high or cook in the oven by setting your oven to broil and positioning a rack about 6 inches from the heat source. For the BBQ: Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. For the oven: Cover a baking sheet with aluminum foil and brush the foil with oil. Place pork onto baking sheet and broil until well browned and it reaches an internal temperature of approximately 150° Transfer pork to a cutting board and let rest for 5 minutes, then cut into thin strips. Arrange the pork and lettuce on a platter; set out your fixings in small bowls. Assemble the lettuce wraps and serve with the carrot sauce.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.