20-Minute Pork Larb Lettuce Wraps with Vermicelli & Nuoc Cham

20-Minute Pork Larb Lettuce Wraps with Vermicelli & Nuoc Cham

Ready in 20 minutes • Serves 6
This dish most recently appeared in Bargain Box (5 Nights For 6) on Sunday, March 20, 2022.
Order Now
Order Now

Take your tastebuds to Southeast Asia with this Laotian inspired recipe! Savoury with a refreshing bite - these pork larb lettuce wraps will satisfy and fill you right up!

Ingredients

To Serve

  • 1 twin pack baby cos lettuce, leaves separated
  • 1 telegraph cucumber, cut in half lengthways & thinly sliced
  • 2 carrot, peeled into ribbons
  • 1 pack crispy shallots
  • 200g nuoc cham

Vermicelli

  • 3 pack vermicelli noodles, string removed
  • 1 tsp sesame oil

Pork

  • 1 Tbsp sesame oil
  • 900g free farmed pork mince
  • 1 pack Vietnamese spices
  • 1 Tbsp fish sauce
  • 1 Tbsp rice wine vinegar

Steps

  1. Bring a full kettle to the boil.
  2. Heat first measure of sesame oil in a large fry-pan on high heat. Add pork mince and Vietnamese spices and cook for 7-8 minutes, breaking mince up with a wooden spoon, until cooked through. Stir through fish sauce and vinegar. Season to taste with salt.
  3. Place vermicelli in a large heat-proof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain well. Return to bowl and cut in a few places with kitchen scissors to make them easier to eat. Mix through second measure of sesame oil and set aside.
  4. While vermicelli is soaking, separate lettuce leaves, thinly slice cucumber, and peel carrot into ribbons.
  5. Lettuce cups filled with noodles, pork, cucumber, carrot, crispy shallots and nuoc cham. Alternatively, chop lettuce and serve all as a salad with nuoc cham drizzled over.

Nutritional Information

Energy 2091 kj
500 kcal
Protein 34.1g
Carbohydrate 54.9g
Fat 15.6g