Vietnamese Meatball Lettuce Wraps

  • 15min prep
  • 15min cook
  • 4 Servings


  • 600g pork sausages / mince

  • 2 tablespoons sunflower oil

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon honey

  • 1 large carrot, grated lengthways

  • 1 Lebanese cucumber, grated lengthways

  • 1 red onion, grated lengthways

  • 2 baby cos lettuces, leaves separated

  • ½ cup (75g) roasted peanuts, chopped

  • 1 long red chilli, thinly sliced

  • ½ cup (125ml) Asian dipping sauce (nuoc cham)


  • Squeeze the sausage meat from its casings and roll into walnut-sized balls. Heat oil in a deep frypan over medium heat and cook the meatballs, turning, for 5-6 minutes until golden and cooked through. Add fish sauce, soy sauce, honey and 1 tbs water to the pan and stir to coat, scraping the bottom of the pan, then set aside.

  • Divide carrot, cucumber and onion among lettuce leaves, then top with meatballs, peanuts and chilli. Drizzle over dipping sauce and pan juices to serve.