It’s kinda those Chicken Wraps only different. This dish is surprisingly filling.
1. You can use ground chicken or beef if you don’t like pork.
2. If you find fish sauce to be too fishy, try squid sauce.
3. You can substitute corn starch for the rice flour if you don’t find any or even if you just don’t want to spend the money.
4. This is also good with just plain steamed rice.
Fills up to 6 lettuce wraps
1 Tbsp vegetable oil
1 lb ground pork
1 shallot, sliced
1 sprig lemongrass, diced (hard part only)
3 scallions diced
4 Tbsp fresh lime juice
3 Tbsp fish sauce
1 cup chopped cilantro
1 Tbsp rice flour
6 Romaine lettuce stalks, cut most of the stem
Heat oil in a skillet. Add pork once oil is hot. Brown for 7 minutes and stir occasionally to separate large clumps of pork. Remove from heat and let pork cool. In a large bowl, combine shallot, lemongrass, scallions, lime juice, fish sauce and cilantro. Once they are combined, whisk in flour. Stir into cooked pork. Finish by serving into lettuce stalks.