Tested till perfect Vietnamese Lettuce Cups
Vietnamese Lettuce Cups
Photography by Matthew Kimura

Vietnamese Lettuce Cups

This make-ahead saut? pork appetizer is colourful, and the lettuce cups make it fun to eat.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 1/2 1/2small mango
  • 4 heads 4headsSweet Gem lettuce
  • 1/2 cup 1/2cupfinely diced sweet red pepper


  • 1 tbsp 1tbspvegetable oil
  • 12 oz 12ozlean ground pork
  • 1/2 cup 1/2cupminced red onion
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspminced gingerroot
  • 1/2 tsp 1/2tspground cinnamon
  • 1/4 tsp 1/4tsphot pepper flakes
  • Pinch Pinchground cloves
  • 1 tbsp 1tbspfish sauce
  • 1 tbsp 1tbsplime juice
  • 2 tsp 2tspsoy sauce
  • 1 tsp 1tspcornstarch
  • 2 tbsp 2tbspminced fresh coriander
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Filling: In skillet, heat oil over medium heat; fry pork, stirring occasionally, until no longer pink, about 5 minutes.

Add onion, garlic, ginger, cinnamon, hot pepper flakes and cloves; fry until onion is softened, about 3 minutes.

Stir in fish sauce; cover and simmer over medium-low heat for 3 minutes. In small bowl, stir together lime juice, soy sauce and cornstarch until smooth; stir into pork mixture and cook until slightly thickened, about 2 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Stir in coriander.

Peel and cut mango into 1/4-inch (5 mm) thick slices; cut into 1/4-inch (5 mm) thick sticks. Separate lettuce to make twenty-four 3-inch (8 cm) cups, trimming any large leaves if necessary. (Make-ahead: Cover and refrigerate separately for up to 4 hours.)

Mound 1 tbsp (15 mL) of the filling in each cup. Garnish with mango and red pepper.

Nutritional Information Per piece: about

cal 43 pro 3g total fat 3g sat. fat 1g
carb 2g fibre 0 chol 8mg sodium 94mg

% RDI:

calcium 1 iron 1 vit A 4 vit C 13
folate 4
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