Laotian pork lettuce wraps

Prep 25 min
Total 35 min
Makes 4 Servings



1 tsp
454 g
shallots, finely chopped
3 tbsp
2 tbsp
1 tbsp
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.


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.

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