
Vietnamese Lettuce Wraps (20 min)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Marinating time
30 mins
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Servings
4 people
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Calories
343 kcal
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Course
Side Dish
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Cuisine
Asian, Vietnamese

Vietnamese Lettuce Wraps (20 min)
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This QUICK and EASY stir-fried lemongrass chicken makes delicious Vietnamese Lettuce Wraps in only 20 minutes!
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Ingredients
- 0.88 lb chicken mince (from thigh) (400g) I like The Meat Club's chicken mince because it's from 100% cage-free Australian chicken, with NO growth hormones, and is blended from chicken thigh. Use my affiliate code "TMC-AFF-GREEDY" for $15 off your order!
- 4 fresh lemongrass stalks Peel away the tough outer layers, and cut off the tougher, less flavorful top bit. Pound (with the back of a knife or rolling pin, to release the flavor) then mince (finely) the soft white inner stems at the bottom. The outer layers/ top bit can be used to make lemongrass tea, lemongrass syrup, or lemongrass oil. Divide into 2 equal portions (half will be used for the marinade and half for the stir-fry.)
- 4 fresh garlic cloves peeled, and minced. please do not use garlic powder if you want authentic Asian flavor Divide into 2 equal portions (half will be used for the marinade and half for the stir-fry.)
- 1 shallot peeled, and minced. You can substitute with ⅛ of a red onion
- 1 Tablespoon fish sauce I have tested with ¾ Tablespoon to be healthy but the dish won't be as more-ish, unfortunatley.
- 1 Tablespoon dark soy sauce you can use kicap manis, or sweet soy sauce as a substitute. If you do so, you may need to reduce the amount of sugar added
- 1 Tablespoon brown sugar If you can get palm sugar, please do use it, if not brown sugar, or even white sugar in a pinch, will work fine
- 1 fresh lime Use the juice of 1 lime. You can keep the lime zest for another recipe.
- 2 fresh chili peppers You can use large chilies or small Thai bird's eye chili but note the latter is pretty spicy, so it depends on your heat tolerance. I tend to mix 1 large with 1 small chili. Either way, try to mix some red and some green chili, to brighten up the plate. Do NOT touch your eyes after handling chilies- especially the seeds- as they will BURN.
- 1-2 Tablespoons neutral vegetable oil Please do not use olive oil if you want the chicken recipe to taste Asian
- 1 teaspoon cornstarch mixed into 2 teaspoons of water to form a slurry
Suggested Garnishes
- 4 Tablespoons Grated Peanuts
- 1 fresh lime
- 1 bunch fresh coriander leaf or spring onions (if coriander tastes like soap to you.)
- 2 red chilies sliced thinly. Omit if can't take spicy food.
For the Wrap
- 2 lettuce Washed
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Instructions
Marinating (30 minutes- about the time necessary to bring the chicken back to room temperature)
- Prepare the lemongrass as per the instructions above.
- Stir the marinade ingredients well. (Remember to use only half the lemongrass and half the garlic, as the rest is used for the stir-frying.)
- Pour the marinade into the chicken minced and mix well. Leave for 30 minutes to return to room temperature.
Stir-frying
- Heat 1-2 Tablespoons of oil over medium-high heat. Once it's almost smoking (when the surface starts shimmering), carefully add the lemongrass-garlic mixture and stir-fry till fragrant. (Be careful not to burn the garlic.) Note: if you're in a rush, you can skip this step- just add ALL the aromatics to the minced chicken. The dish will be slightly less aromatic but still flavorful.
- Carefully add the chicken and all the liquid into the pan, and stir-fry. The chicken will start releasing its juices as you stir-fry, so there should be no need to add water. (If you find it too dry, add 2 teaspoons of water.)
- Chicken mince actually cooks very quickly, but to be on the safe side and make sure everything is cooked through, I usually stir fry it for 7 minutes. (The colour of the sauce can make it hard to see if the chicken has turned opaque.) Do so over medium heat, to avoid the chicken dyring out.
- At the 5 or 6 minute mark, add the cornstarch slurry slowly into the pan, stirring continuously till you switch off the fire. (This will thicken the sauce slightly. You can skip this step if you're uncomfortable working with cornstarch.)
Assemble
- Add a tablespoon of filling per lettuce leaf. (More for bigger leaves and less for the tiny ones in the centre of the lettuce.)
Notes
- Don't forget to soak your lettuce in baking soda before rinsing well, if worried about pesticides.
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
28g
(9%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
86mg
(29%)
Sodium
572mg
(24%)
Potassium
1244mg
(36%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
1799IU
(36%)
Vitamin C
84mg
(93%)
Calcium
97mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 343 kcal
% Daily Value*
Calories | 343kcal | 17% |
Carbohydrates | 28g | 9% |
Protein | 24g | 48% |
Fat | 17g | 26% |
Saturated Fat | 4g | 20% |
Polyunsaturated Fat | 6g | 35% |
Monounsaturated Fat | 7g | 35% |
Trans Fat | 0.1g | 5% |
Cholesterol | 86mg | 29% |
Sodium | 572mg | 24% |
Potassium | 1244mg | 26% |
Fiber | 6g | 24% |
Sugar | 15g | 30% |
Vitamin A | 1799IU | 36% |
Vitamin C | 84mg | 93% |
Calcium | 97mg | 10% |
Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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