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)|
|3 cm||Crushed ginger, (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|
|1||Freshly ground black pepper|
|¼ cup||Mint leaves, (roughly chopped)|
|¼ cup||Fresh coriander, (roughly chopped)|
|4 leaves||Iceberg lettuce|
- 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.