Vietnamese lettuce wraps.

Vietnamese dishes are well known for using a lot of fresh herbs, low carb and flavorful. I cannot find that many type of fresh herbs in Ireland like in Vietnam but there are enough to work around it. This recipe has great balance of savory and refreshing flavor. Easy to make and it makes you feel light, satisfied if you want a low carb meal. It also could be served with rice or noodles.


400 gr of pork chop( beef or chicken).
10 mushrooms.
1 chili.
3 lemongrass stalks ( you also can add in ginger). 

 Salad plate:
Shredded carrot ( use a cheese grater, or diced celery ).
Sprout, mints, coriander, lettuce and any kind of light herbs you like.

In a small bowl add :
2 spoons ( normal one) fish sauce.
1 tea spoon sesame oil.
1 spoon soya soy.
1 teaspoon Chinese 5 spice.
1 full spoon sugar.


Cut the pork into small pieces.

Chop the white part of the lemongrass.
Chop half of the chili and mince them finely. ( use the whole one if you like it hot).
Finely chop the mushrooms.
Add 3 spoons cooking oil to a hot frying pan.
Fry the lemongrass and chili until brown.
Add in the chopped pork.
Stir well then add in the seasoning bowl with 3 spoons of water.
Simmer for 10 minutes on medium heat and toss well until the pork becomes slightly dried.
Add in the chopped mushroom and fry for another 2 minutes.

Once the mushroom cooked through it's ready to serve.

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