Recipe for a classic Vietnamese dish of lettuce wraps with braised pork and eggs, rice, pickled daikon and carrots, fresh cilantro and Thai Basil. A wonderful fresh flavour
Prep Time: 30minutes
Cook Time: 4hours
Total Time: 4hours30minutes
1/4cupfresh ginger, minced
5garlic cloves, minced
1tspAsian five spice
3medium carrots, julienned
1head boston or romaine lettuce
1bunch cilantro, washed and chopped
1/2cupthai basil leaves
In a large frypan, add the 1/2 cup sugar and 3 tbsp of water. Bring to a boil and stir until the sugar is dissolved. As the syrup continues to boil, it will start to brown (you are actually making caramel here). When it turns medium brown in colour remove it from the heat element. Stir in the coconut water until the caramel is dissolved fully into the water. Put the pan back on the heating element.
Add the fish sauce, chilies, ginger, garlic, star anise, cinnamon stick, cloves and Asian five spice to the pan and bring back to a boil.
Add the pork roast and lower to a medium low heat. Cover the pan and let cook for about four hours. Every hour or so, stir the sauce and flip the meat.
After the four hours of cooking, remove the meat from the broth and, using two forks, shred the meat. Add the meat back to the broth and simmer for another 10-15 minutes. In the last 5 minutes add the boiled eggs.
To make the pickled vegetables, julienne the carrots and daikon into sticks the size of matches. Bring the 1/2 cup of vinegar, water, and sugar to a boil. With the julienned vegetables in a bowl, pour the pickling mixture over them and let stand for at least 30 minutes.
To assemble the lettuce wraps, use boston or romaine lettuce leaves. On the leaf add the rice, meat, pickled veggies, cilantro and thai basil. Add some sriachi sauce if you want some heat.