We like lettuce wraps here. I’m a novice Asian cook at best, but I do okay. I used Fish Sauce for the first time tonight. It was good – but has to be tempered with other ingredients – or it’s too strong. I adapted this recipe quite a bit from an America’s Test Kitchen recipe. Their recipe was good but it called for some weird toasted rice concoction that I just left out. I also served mine with rice and crunchy Chinese noodles – which is a personal preference of my family.
That being said – these were very good lettuce wraps – I liked the flavor of the lime, cilantro and parsley with the red pepper flakes. Give these a try next time you’re looking for something flavorful and fast.
Thai-Style Lettuce Wraps
- 1 lb ground pork
- 1 1/2 Tbsp Fish Sauce
- 1/2 Tbsp Soy Sauce
- 1/2 Cup Chicken Stock/Broth
- 1 Shallot sliced thin
- 1 Lime
- 2 Tbsp Cilantro minced
- 2 Tbsp Mint minced
- 1/2 tsp. crushed red pepper
In a small bowl combine the ground pork with the fish sauce and let sit for 15 minutes.
In a skillet bring the 1/2 C of stock to a boil and add in the pork - cook for a few minutes until about halfway done and then add in the shallots and soy sauce. Continue to saute until completely done.
Turn heat off and let sit for a few minutes.
Stir in lime juice, cilantro, mint, and crushed red pepper
Serve with rinsed Bibb lettuce leaves