Menu Planning Recipes Weeknight Favorites

Thai-Style Lettuce Wraps

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

Author Carrie Hill


  • 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


  1. In a small bowl combine the ground pork with the fish sauce and let sit for 15 minutes.
  2. 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.
  3. Turn heat off and let sit for a few minutes.
  4. Stir in lime juice, cilantro, mint, and crushed red pepper
  5. Serve with rinsed Bibb lettuce leaves

AboutCarrie Hill

Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.