Vietnamese-style pork lettuce cups | Women's Weekly Food
Vibrant, crisp and bold, these low carb Vietnamese-style pork lettuce cups make a flavour-packed lunch or dinner for summer weekends.
Ingredients
- ½ cup (125ml) fish sauce
- ½ cup (125ml) fresh lime juice
- 1/3 cup (75g) caster sugar
- 4 cloves garlic, chopped
- 4 fresh long red chillies, chopped
- 8 green onions, chopped
- 1 bunch fresh coriander, roots, stems and leaves separated
- 1.2kg pork scotch fillet
- 2 tablespoons vegetable oil
- 2 Lebanese cucumbers (260g)
- 1 butter lettuce (200g), leaves separated
- 400g heirloom tomatoes, sliced thickly
- 2 cups (160g) bean sprouts
- 1 medium lime (90g), cut into cheeks
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