Recipe inspired by Nom Nom Paleo Vietnamese Lettuce Wraps
Prep + Cook time: 45 minutes
Servings: 4
Wraps + Filling:
1 head butter leaf lettuce, leaves separated & rinsed
1 lb ground pork
1 Tbsp olive oil
1 shallot, minced
1 inch piece of fresh ginger, minced
2 Tbsp tamari (or coconut aminos for soy-free)
1 tsp Paleo fish sauce
Juice of 1/2 lime
Optional: 1/2 tsp red pepper flakes for spice
Salt and pepper to taste
** I skip the garlic, but you can add 1-2 cloves fresh garlic, minced **
1/4 cup fresh cilantro (stems + leaves), minced
2 scallions, thinly sliced
1 Tbsp fresh mint, minced (about 10 leaves)
3 Tbsp fresh basil, minced (a handful of leaves)
1/2 medium apple, I used Granny Smith but you can pick your favorite
Pickled carrots:
3 medium carrots, julienned or ribboned
1/4 cup apple juice
1/2 cup Bragg's apple cider vinegar
1/2 tsp sea salt
Optional: 1 Tbsp pickling spice or 1 tsp coriander seeds
Directions:
Prep the carrots. Place julienned or ribboned carrots in a mason jar and add the other 3 ingredients. Put the lid on and shake it up to mix. Refrigerate for 30 minutes.
Heat a large pan over medium heat. Add the oil and shallots. Cook until translucent, about 2-3 minutes. Add the pork, stir to break it up, and cook for 5-7 minutes. Then add the ginger and [optional] garlic, and continue to cook until fragrant and pork is fully cooked (about 2 more minutes). Add the seasonings: tamari, fish sauce, lime juice, [optional] red pepper flakes, salt and pepper.
Remove the pan from the heat and mix in the herbs and apple.
Assemble the wraps, top with sriracha or a squeeze of fresh lime juice, and enjoy!
Cooking for the family? If your kiddos don't care for the butter leaf lettuce, then you can also serve the pork and pickled carrots over a bed of sticky rice!