Vietnamese Ground Chicken Lettuce Wraps Recipes

VIETNAMESE PORK LETTUCE WRAPS

Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 24

Vietnamese Pork Lettuce Wraps image

Steps:

In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

Ingredients

1/2 cup white vinegar
1/4 cup sugar
1/8 teaspoon salt
2 medium carrots, julienned
1/2 medium onion, cut into thin slices
FILLING:
1 pound ground pork
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fish sauce, optional
ASSEMBLY:
8 Bibb lettuce leaves
1/2 English cucumber, finely chopped
1 small sweet red pepper, finely chopped
3 green onions, chopped
1/2 cup each coarsely chopped fresh basil, cilantro and mint
1 jalapeno pepper, seeded and finely chopped
1/4 cup salted peanuts, chopped
Hoisin sauce
Lime wedges

VIETNAMESE GROUND CHICKEN LETTUCE WRAPS

Categories Chicken

Number Of Ingredients 24

VIETNAMESE GROUND CHICKEN LETTUCE WRAPS image

Steps:

In large skillet over medium-high heat, warm peanut oil. Add onion, ginger, and garlic; sauté until onion begins to brown, about 3 minutes. Add ground chicken and sauté until cooked throughout, about 5 minutes, breaking up chicken meat as it cooks. Add carrot, scallions, water chestnuts, and mushrooms; cook for additional 3 minutes. Add fish sauce, soy sauce, sesame oil, and cayenne pepper. Mix well and remove from heat. Stir in noodles, peanuts, and chopped cilantro. Toss well to combine. Transfer to large serving bowl and keep warm. Combine all spicy sauce ingredients in small serving bowl; whisk well. Place lettuce leaves on serving platter. To serve, spoon 2 tablespoons chicken mixture over or on top of each lettuce leaf; drizzle with one teaspoon sauce.

Ingredients

Filling
1 pound ground chicken
1½ tablespoons peanut oil
1 onion, finely chopped
1 tablespoon ginger, minced
1 clove garlic, minced
1 carrot, chopped or grated
4 scallions, thinly sliced
1 cup water chestnuts, finely chopped
5 mushrooms, finely chopped
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon cayenne pepper
½ cup cooked vermicielli or bean thread noodles
¼ cup dry-roasted peanuts, chopped
¼ cup cilantro, chopped
16 iceberg lettuce leaves
Spicy sauce
5 tablespoons soy sauce
3 tablespoons Thai or Vietnamese hot sauce, or any hot sauce
5 tablespoons balsamic vinegar
1 tablespoons lime juice
2 teaspoons sugar

VIETNAMESE CHICKEN MEATBALLS IN LETTUCE WRAPS

Make and share this Vietnamese Chicken Meatballs in Lettuce Wraps recipe from Food.com.

Provided by Vino Girl

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Vietnamese Chicken Meatballs in Lettuce Wraps image

Steps:

Preheat the oven to 400°. Position a rack in the top third of the oven.
In a food processor, pulse the chicken until coarsely ground; transfer to a bowl.
Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
Line a large, rimmed baking sheet with parchment paper.
Spread the sugar on a plate.
Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls.
Roll the meatballs in the sugar until they are evenly coated.
Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter.
Transfer the meatballs to the platter and serve with chili sauce.

Nutrition Facts : Calories 276.3, Fat 4.7, SaturatedFat 1.2, Cholesterol 94.4, Sodium 1456.4, Carbohydrate 34.4, Fiber 1.6, Sugar 27.9, Protein 24.8

Ingredients

1 lb boneless skinless chicken thighs, trimmed of visible fat and cut into 1-1/2-inch pieces
3 tablespoons asian fish sauce
3 small shallots, finely chopped
3 garlic cloves, minced
1 stalk fresh lemongrass, tender white inner bulb only, minced
3 tablespoons chopped cilantro, plus
1/3 cup cilantro leaf, for serving
1 tablespoon finely chopped mint, plus
1/3 cup fresh mint leaves, for serving
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup granulated sugar
1 head boston lettuce or 1 head red leaf lettuce, leaves separated
1 small seedless cucumber, peeled halved lengthwise and thinly sliced crosswise
1 small red onion, halved and sliced
Asian chili sauce, for serving

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