Vietnamese Lemongrass-Style Pork Lettuce Wraps with Pickle Crunch & Rice

Ingredients

• 300 g ground pork
• 8 large leaves lettuce
• 1 cup rice
• 1/2 medium onion
• 2 cloves garlic
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp cooking oil
• 1/3 cup pickles
• 1 medium carrots
• 1/2 cup water
• 1 tsp sugar(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Cook rice until tender; keep warm.

2. 2

   Thinly slice carrots. Chop pickles. Dice onion; mince garlic.

3. 3

   Heat oil in a skillet over medium-high. Brown ground pork 6–8 minutes, breaking it up.

4. 4

   Add onion and garlic; cook 2 minutes.

5. 5

   Stir in soy sauce and vinegar, plus water. Simmer 2–3 minutes until glossy. Add sugar if desired; season with pepper.

6. 6

   Assemble lettuce wraps: spoon warm pork into lettuce leaves and top with carrot slices and chopped pickles for crunch.

7. 7

   Serve with rice on the side.