Vietnamese Lettuce Wraps

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Introducing a aromatic and gratifying appetizer, Vietnamese Lettuce Wraps offer a delightful fusion of flavors that not only serves as a tasty starter but also provides a fantastic way to repurpose leftover roast pork and poached or steamed shrimp. These wraps bring together a medley of textures and tastes, creating a culinary experience that’s both satisfying and versatile.

The star of the show is the nuoc cham, a sweet and spicy Vietnamese sauce, which serves as the perfect companion for these flavorful bundles. The sauce enhances the overall taste profile, adding depth and zest to each bite. Whether you’re utilizing leftover proteins or preparing the ingredients fresh, these lettuce wraps provide a creative and delicious solution.

Picture vibrant lettuce leaves cradling a mixture of succulent roast pork and tender shrimp, creating a symphony of textures. The fragrance of the ingredients harmonizes with the dipping sauce, creating a sensorial experience that captures the essence of Vietnamese cuisine. Beyond being a simple appetizer, these wraps offer a versatile canvas for culinary expression, allowing for personalization and adaptation to individual taste preferences.

Embark on a culinary journey with these Vietnamese Lettuce Wraps, exploring the interplay of flavors and textures while making the most of your ingredients. Whether you’re seeking an appetizing starter or a creative way to use leftovers, these wraps offer a delicious and aromatic solution that celebrates the essence of Vietnamese culinary craftsmanship.

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Vietnamese Lettuce Wraps

Vietnamese Lettuce Wraps

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.

  • Author: Saveur
  • Prep Time: :25
  • Cook Time: :25
  • Total Time: :50
  • Yield: 20 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Vietnamese


Units Scale
  • 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 1⁄5 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.


  • For saucy chicken reminiscent of Buffalo wings, try making a Thai-inspired hot sauce with ketchup, Sriracha, and soy sauce.
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