Bahn Mi Lettuce Wraps Recipes

BAHN MI LETTUCE WRAPS

Steps:

• Fill a medium saucepan three-quarters with water. Add the lemon juice and bring to a boil. Add a pinch of salt and then drop the shrimp into the boiling water, cook until the shrimp are opaque, 2 to 3 minutes.
• While shrimp cooks, create an ice bath. Drain the shrimp and place in the ice bath. Once cooled, drain the shrimp and pat off any excess water. Set aside.
• Combine the vinegar, apples, carrots, cucumbers, jalapenos and scallions in a bowl. Season the salad with salt and pepper.
• To assemble the wraps, lay out the lettuce leaves. Divide the poached shrimp and salad among the leaves. Top each with a sprig of cilantro.
• To prepare ahead of time, pack the lettuce, shrimp and 1/4 cup salad in separate containers and assemble when you're ready to eat.

BANH MI VIETNAMESE LETTUCE WRAPS

Steps:

• In a bowl combine carrots, radishes, cucumber, rice vinegar and sugar. Season with salt and pepper. Let the mixture sit while you make the remaining components.
• Heat a large non-stick skillet to a medium-high heat. Add 2 teaspoons of sesame oil. When the oil is hot, add the pork. Break pork up with a wooden spoon and then cook until browned and crispy, about 7-8 minutes.
• While the pork browns, add the soy sauce, fish sauce, teaspoon of sriracha (or more if you like spice), and brown sugar to a small bowl. Mix until combined. Add the mayo, remaining 1 1/2 teaspoons sesame oil, 1 1/4 teaspoons sriracha, and 1 teaspoon rice vinegar to another small bowl. Miix until combined. Season with salt and pepper.
• When the pork is crisp and brown, add in the sauce. Toss to coat and cook another 1-2 mintues until thickened.
• Spoon the pork mixture into each lettuce "bowl." Top with pickled veggies and drizzle some mayo on top. Enjoy!

PORK BANH MI LETTUCE WRAPS

Steps:

• Bring a medium pot of water to a boil. Add the noodles and cook until barely tender, about 4 minutes. Drain the noodles and submerge in a bowl of cold water to cool.
• Combine the radishes and carrots with the sugar, 2 tablespoons rice vinegar and the salt in a medium bowl, making sure the vegetables are coated with the vinegar. Cover and refrigerate for at least 30 minutes and up to 2 hours.
• Meanwhile, stir the mayonnaise, 1 tablespoon Sriracha and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve.
• Mix the hoisin sauce, soy sauce, ginger, garlic and the remaining 2 tablespoons Sriracha and 1 tablespoon rice vinegar in a large bowl. Add the pork and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Use a slotted spoon to remove the pork from the marinade and add it to the skillet. Cook, stirring, until cooked through, 4 to 5 minutes. Transfer to a bowl.
• Drain the noodles and toss with the remaining 1 tablespoon vegetable oil. Drain the carrot mixture. To assemble, put some noodles in each lettuce leaf and top with pork, carrot mixture, Sriracha mayonnaise and cilantro.

BAHN MI LETTUCE WRAPS

Steps:

• Fill a medium saucepan three-quarters with water. Add the lemon juice and bring to a boil. Add a pinch of salt and then drop the shrimp into the boiling water, cook until the shrimp are opaque, 2 to 3 minutes.
• While shrimp cooks, create an ice bath. Drain the shrimp and place in the ice bath. Once cooled, drain the shrimp and pat off any excess water. Set aside.
• Combine the vinegar, apples, carrots, cucumbers, jalapenos and scallions in a bowl. Season the salad with salt and pepper.
• To assemble the wraps, lay out the lettuce leaves. Divide the poached shrimp and salad among the leaves. Top each with a sprig of cilantro.
• To prepare ahead of time, pack the lettuce, shrimp and 1/4 cup salad in separate containers and assemble when you're ready to eat.