Vietnamese Pork Lettuce Wrap with Ginger Lime Dressing

These lettuce wraps bring together what I love about Vietnamese cooking, done for the home kitchen. You start by making a gingery marinade for the pork that doubles as a dressing for the salad. The tenderloin, a particularly lean cut, cooks up quickly and very tender. Chicken or flank steak would work equally well here.

Course Main Course
Cuisine Vietnamese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author katiemorford



  • 1/2 cup lime juice (4 to 5 limes)
  • 1/2 cup seasoned rice vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoons honey
  • 1/2 teaspoon Sriracha sauce or other favorite hot sauce (more if you like it spicy)
  • 2 tablespoons minced fresh ginger

Pork and Wrap Fixings

  • 1 pound pork tenderloin
  • 1 1/2 cups mung bean sprouts
  • 1 cup shredded carrots
  • 1/2 English cucumber, cut into 1/4-inch-thick spears
  • 1/4 cup roasted, salted peanuts
  • 1/3 bunch fresh cilantro (chopped or in sprigs)
  • Leaves from 1 large head butter lettuce or 1 head Romaine lettuce


  1. In a medium bowl, whisk together the Marinade/Dressing ingredients. Pour half the marinade into a resealable plastic bag, add the the pork tenderloin, seal the bag, and refrigerate for at least an hour or as long as overnight. Reserve the remaining Marinade /Dressing for serving.
  2. Remove the pork from the refrigerator a half hour before you are ready to cook.
  3. Cook the pork over a medium-high grill, in a lightly greased heavy skillet over medium-high heat, or under a broiler until the center of the meat is pale pink and registers 150 degrees with an instant-read thermometer. This will take 20 to 25 minutes. 

  4. Remove from heat and rest for 10 minutes.
  5. While the meat cooks, arrange the bean sprouts, carrots, cucumbers, peanuts, cilantro, and lettuce leaves on a serving platter.
  6. Once the meat is cooked and rested, cut it lengthwise down the center and then crosswise into thin slices. Set out the pork with the rest of the wrap fixings, with the remaining dressing on the side.
  7. To assemble, use a lettuce leaf as a taco shell and layer on the pork, sprouts, carrots, cucumbers, peanuts, and cilantro. Spoon a little dressing over the top and dive in.