Serves 4
28 min
Nam Sod Lettuce Wraps
Recipe GLPR53c6959baa14c3
A fresh and vibrant Thai-inspired dish featuring seasoned ground pork or chicken nestled in crisp butter lettuce leaves, topped with a colorful medley of shredded carrots, red peppers, sliced red onions, and green onions. Finished with crushed roasted peanuts, fresh herbs, and a zesty lime-ginger dressing for a light yet satisfying meal.
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Ingredients
1 tablespoon peanut oil
1 pound ground pork or chicken
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon fish sauce
2 teaspoons low-sodium soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
1 head butter lettuce, leaves separated
1 cup shredded carrot
1 cup sliced red onion
1 cup sliced red bell pepper, optional
1 cup chopped green onions (scallions)
1 cup dry roasted peanuts, roughly chopped
1 tablespoon fresh mint, chopped
1 cup fresh cilantro, chopped
Directions
Heat the peanut oil in a large skillet over medium-high heat until shimmering.
Add the ground pork or chicken and cook, breaking it into small pieces as it cooks, until no pink remains and it is cooked through (approximately 5-7 minutes). Ensure the internal temperature reaches 160°F for ground pork/chicken.
Add the minced garlic and grated ginger to the meat, stirring constantly for about 30 seconds until fragrant.
Pour in the fish sauce, soy sauce, and lime juice, stirring to combine. Add the crushed red pepper and mix well. Remove from heat and let cool slightly for 1 minute.
Arrange the separated butter lettuce leaves on a large serving platter or individual plates, creating cups for the filling.
Spoon the warm nam sod meat mixture evenly onto each lettuce leaf.
Top each lettuce wrap with the shredded carrot, sliced red onion, sliced red bell pepper (if using), chopped green onions, and fresh cilantro.
Sprinkle the chopped roasted peanuts and fresh mint over the top of each wrap just before serving.
Serve immediately and enjoy while the meat is still warm and the lettuce leaves are crisp.
