Laotian pork lettuce wraps



25 min


35 min


4 Servings

Laotian pork lettuce wraps

Laotian pork lettuce wraps. Photo, Erik Putz.

Skip the tortillas tonight and head straight for the crisper. Each bite of these lettuce wraps is match of perfect textures -- you won't even miss those extra carbs.


  • 1 tsp canola oil
  • 454 g ground pork
  • 2 shallots , finely chopped
  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1/2 tsp hot-red-chili-flakes
  • 1 head iceberg lettuce
  • 2 cups long-grain white rice
  • 1/2 cup chopped cilantro


  • HEAT oil in a large non-stick frying pan over medium-high. Add pork and shallots. Cook, stirring often, until no pink remains, 4 to 5 min. Stir in lime juice, fish sauce, brown sugar and hot-red-chili flakes. Cook until liquid has reduced slightly, 2 to 3 min.
  • SEPARATE 8 leaves from the head of iceberg lettuce to make lettuce cups. Divide cooked rice evenly among lettuce cups, then top with pork mixture and sprinkle with cilantro.

Nutrition (per serving)

  • Calories
  • 404,
  • Protein
  • 26 g,
  • Carbohydrates
  • 31 g,
  • Fat
  • 19 g,
  • Fibre
  • 2 g,
  • Sodium
  • 789 mg.
  • Excellent source of
  • Niacin
Wine Pairings

Asian lettuce wraps
Pair it with: A zesty reisling.

A crisp, dry and zippy reisling, like this one from Western Australia, adds a zing to savoury lettuce wraps. It positively buzzes with aromas of the fresh flavours of lime zest, green apple and peach.

Our pick: Robert Oatley Riesling, Australia, $18.