Vietnamese lettuce wraps with pork and coriander
( SERVES 4 )
Photo by Baiche Martens
These are fantatic made small as a starter or pack them out for a full meal.
|2 tsp||Sesame oil|
|1 Tbsp||Grapeseed oil, or vegetable oil|
|1||Baby onion, finely diced|
|2 cloves||Garlic, finely chopped|
|1 knob||Ginger, about 3cm, peeled and finely chopped|
|1½ tsp||Sesame seeds|
|500 g||Pork mince, or chicken or beef|
|1 Tbsp||Fish sauce|
|1 Tbsp||Lime juice|
|½ tsp||Caster sugar|
|¼ cup||Mint leaves, roughly chopped|
|¼ cup||Coriander leaves, roughly chopped|
|2||Limes, quartered for serving|
|1||Iceberg lettuce, leaves separated|
- Heat a pan and add the oils, onion, garlic, ginger and sesame seeds. Stir for a few minutes until the onion is soft and the seeds are golden.
- Add the mince and stir, then add the fish sauce, lime juice and sugar. Cook for 5 minutes, taste for seasoning then let cool. Stir through the mint and coriander.
- Rinse the lettuce leaves and pat dry then spoon in the mince, add a squeeze of lime then fold over and eat. Offer plenty of napkins to catch all the delicious juices.