Vietnamese Lettuce Cups
This make-ahead sautéed pork appetizer is colourful, and the lettuce cups make it fun to eat.
Servings: 24
Ingredients:
Photo: Vietnamese Lettuce Cups
| Nutritional Info | |
| Per piece: about | - |
| cal | 43 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | trace |
| chol | 8 mg |
| sodium | 94 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 4% |
| vit C | 13% |
| folate | 4% |
-
Half small mango
4 heads Sweet Gem lettuce or 1 head Bibb lettuce
1/2 cup (125 mL) finely diced sweet red pepper
Filling:
1 tbsp (15 mL) vegetable oil
12 oz (375 g) lean ground pork
1/2 cup (125 mL) minced red onion
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) hot pepper flakes
Pinch ground cloves
1 tbsp (15 mL) fish sauce
1 tbsp (15 mL) lime juice
2 tsp (10 mL) soy sauce
1 tsp (5 mL) cornstarch
2 tbsp (25 mL) minced fresh coriander
Preparation:
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.
Source
Canadian Living Magazine: December 2005
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