Vietnamese Lettuce Cups with Pork Meatballs
Vietnamese pork meatballs are served in a handheld lettuce cup filled with rice noodles and crunchy veggies and served with a fragrant dipping sauce.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound ground pork
- 1 shallot (finely minced)
- 3 tablespoons fish sauce
- 2 cloves garlic (minced)
- 2 tablespoons water
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tablespoons Nakano Natural Rice Vinegar
- 1 lime (juiced)
- 1 tablespoon sugar
- 1 clove garlic (minced)
- 1/2 tablespoon chili garlic paste (optional)
- 12 leaves Bibb lettuce
- 2 ounces vermicelli rice noodles
- 1/2 cup carrots (grated)
- 1/2 cup cucumber (thinly sliced)
- herbs of choice such as basil, mint or cilantro
Instructions
- 1
Pre-heat oven to 350 degrees and line a baking sheet with foil. Spray with cooking spray.
- 2
In a medium bowl, mix together all of the pork meatball ingredients until fully incorporated. Using a large spoon or a small cookie scoop, carefully roll pork mixture into small meatballs and place in a single layer on baking sheet. Bake for 20 minutes or until golden brown.
- 3
While the meatballs are cooking, prepare rice noodles according to package instructions. Place cooked noodles on a large plate along with the carrots, cucumber and herbs.
- 4
Working one lettuce cup at a time, fill each one with equal parts noodles, veggies, herbs and meatballs. Serve with dipping sauce on the side.