Lemongrass Pork Banh Mi Lettuce Wraps
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.
- Prep time
- 1 hr 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup julienned carrots
- 1 cup julienned daikon radish
- 1 cup vinegar
- 3/4 cup water
- 1/4 cup sugar
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 1/2 tablespoons brown sugar
- 1/2 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
- 1 head romaine or butterhead lettuce (leaves separated)
- Japanese Kewpie mayonnaise
- Cilantro leaves
- 1 fresh red chili or jalapeno pepper
Instructions
- 1
Put all of the pickle ingredients into a jar, put the lid on tightly, then shake the jar gently to combine the ingredients.
- 2
Allow to brine in the fridge for at least an hour (or up to 1 month).
- 3
Prepare the sauce for the pork filling by combining the soy sauce, fish sauce, brown sugar and dark soy sauce.
- 4
Heat the peanut oil in a wok over medium high heat.
- 5
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.
- 6
Add the ground pork to the wok and stir-fry until no longer pink. Return the onion and garlic mixture to the wok.
- 7
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.
- 8
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.
- 9
Top with pickled carrot and daikon, cilantro leaves, and a sliced red chili or jalapeno pepper.