Vietnamese Lettuce Wraps
Vietnamese Lettuce Wraps. Maxime Iattoni

A fragrant and satisfying appetizer (as well as an excellent use for leftover roast pork and poached or steamed shrimp), these flavorful bundles are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.

Vietnamese Lettuce Wraps Vietnamese Lettuce Wraps
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
Yield: makes About 20 Wraps


  • 1 bunch scallions, green parts only
  • 1 head bibb lettuce, leaves separated and halved through rib
  • 4 oz. cooked thin rice noodles
  • 8 oz. roasted pork tenderloin, cut into 1/4″-thick slices
  • 10 cooked medium shrimp, peeled, deveined, and halved lengthwise
  • 20 tender tops of cilantro stems with leaves
  • 20 mint leaves
  • Nuoc cham sauce, for dipping


  1. Bring a 4-quart saucepan of water to a boil; add scallion greens and immediately drain. Separate on paper towels and set aside.
  2. Place 1 lettuce leaf half on a work surface and top with a small amount (about 15 oz.) of the cooked noodles. Place a slice of pork over noodles and then top with a shrimp, place a cilantro top and mint leaf over shrimp, and close lettuce around fillings to create a wrap. Tie a blanched scallion green around the lettuce wrap to secure it closed; repeat with remaining lettuce leaves, noodles, pork, shrimp, cilantro tops, mint, and scallion greens until you have about 20 wraps. Serve with nuoc cham for dipping.