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Lemongrass Pork Bahn Mi Lettuce Wraps

18 INGREDIENTS • 8 STEPS • 1HR 45MINS

Lemongrass Pork Bahn Mi Lettuce Wraps

Recipe

4.8

4 ratings
Inspired by Vietnamese Lemongrass Pork Bahn Mi Sandwiches, these Pork Bahn Mi Lettuce Wraps feature a lemongrass pork filling topped with creamy mayonnaise, pickled carrots and daikon, then topped with cilantro and fresh chili.
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Inspired by Vietnamese Lemongrass Pork Bahn Mi Sandwiches, these Pork Bahn Mi Lettuce Wraps feature a lemongrass pork filling topped with creamy mayonnaise, pickled carrots and daikon, then topped with cilantro and fresh chili.
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

1HR 45MINS

Total Time

$1.89

Cost Per Serving

Ingredients

Servings
10
us / metric
Pickled Carrot and Daikon Radish
Carrot
150 g
Carrots, julienned
Daikon Radish
150 g
Daikon Radishes, julienned
Distilled White Vinegar
240 mL
Distilled White Vinegar
Water
180 mL
Water
Granulated Sugar
4 Tbsp
Granulated Sugar
Lemongrass Pork
Soy Sauce
3 Tbsp
Soy Sauce
Fish Sauce
1 tsp
Fish Sauce
Brown Sugar
1 1/2 Tbsp
Brown Sugar
Dark Soy Sauce
1/2 tsp
Dark Soy Sauce
Peanut Oil
2 Tbsp
Peanut Oil
Onion
1
Small Onion, diced
Garlic
2 cloves
Garlic, minced
Lemongrass
3 stalks
Lemongrass, minced
just the white portion
Ground Pork
455 g
Ground Pork
Lettuce Wraps
Butter Lettuce
1 head
Butter Lettuce
Japanese Kewpie Mayonnaise
to taste
Japanese Kewpie Mayonnaise
Fresh Cilantro
to taste
Fresh Cilantro
Red Chili Pepper
1
Red Chili Pepper, thinly sliced

Nutrition Per Serving

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Calories
182
Fat
12.5 g
Protein
8.3 g
Carbs
9.2 g
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author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

Cooking Instructions

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step 1
Put Carrots (150 g), Daikon Radishes (150 g), Distilled White Vinegar (240 mL), Water (180 mL), Granulated Sugar (4 Tbsp) into a jar, put the lid on tightly, then shake the jar gently to combine the ingredients. Allow brining in the fridge for at least an hour, or up to 1 month.
step 1 Put Carrots (150 g), Daikon Radishes (150 g), Distilled White Vinegar (240 mL), Water (180 mL), Granulated Sugar (4 Tbsp) into a jar, put the lid on tightly, then shake the jar gently to combine the ingredients. Allow brining in the fridge for at least an hour, or up to 1 month.
step 2
Prepare the sauce for the pork filling by combining the Soy Sauce (3 Tbsp), Fish Sauce (1 tsp), Brown Sugar (1 1/2 Tbsp), and Dark Soy Sauce (1/2 tsp).
step 3
Heat the Peanut Oil (2 Tbsp) in a wok over medium high heat.
step 4
Saute the Onion (1) until it turns a little translucent. Add the Garlic (2 cloves) and Lemongrass (3 stalks). When the garlic starts to turn brown, remove this mixture from the wok and set aside.
step 4 Saute the Onion (1) until it turns a little translucent. Add the Garlic (2 cloves) and Lemongrass (3 stalks). When the garlic starts to turn brown, remove this mixture from the wok and set aside.
step 5
Add the Ground Pork (455 g) to the wok and stir-fry until no longer pink. Return the onion and garlic mixture to the wok. 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.
step 5 Add the Ground Pork (455 g) to the wok and stir-fry until no longer pink. Return the onion and garlic mixture to the wok. 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.
step 6
Transfer to a serving dish.
step 6 Transfer to a serving dish.
step 7
To assemble the lettuce wraps, place some of the ground pork filling on to a Butter Lettuce (1 head) leaf. Squeeze a light layer of Japanese Kewpie Mayonnaise (to taste) over the ground pork.
step 8
Top with pickled carrot and daikon, Fresh Cilantro (to taste), and a Red Chili Pepper (1).
step 8 Top with pickled carrot and daikon, Fresh Cilantro (to taste), and a Red Chili Pepper (1).
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