Vietnamese Chicken Lettuce Wraps (Print Version)
# Ingredients:
→ For Vietnamese Chicken
01 -
1.5 pound chicken thighs
02 -
2 tablespoons fish sauce
03 -
2 tablespoons light soy sauce
04 -
1 tablespoon dark soy sauce
05 -
1 tablespoon oyster sauce
06 -
3 tablespoons lemongrass, minced
07 -
2 tablespoons minced garlic
08 -
2 tablespoons sugar
09 -
¼ cup minced shallots
→ For Nuoc Cham (Vietnamese Dressing)
10 -
1/4-1/3 cup fish sauce
11 -
½ cup water
12 -
⅓ cup sugar
13 -
Juice of a lime
14 -
1 Thai red chili
15 -
1 teaspoon minced garlic
→ For Lettuce Wraps
16 -
1.5 cups cooked rice noodles
17 -
½ cup carrots, julienned
18 -
1 cucumber, cut into sticks
19 -
Cilantro, mint, green onion to garnish
20 -
2-3 heads baby romaine lettuce
# Instructions:
01 -
Combine all chicken marinade ingredients with chicken thighs and marinate for at least 15-30 minutes
02 -
Heat a grill pan or cast iron skillet. Place chicken thighs skin side down with marinade. Cook undisturbed for 5 minutes, flip, then cook another 4 minutes until done
03 -
Mix all dressing ingredients together. Adjust with more sugar or lime juice if needed
04 -
While chicken marinates, julienne carrots and cut cucumber into sticks. Cook rice noodles according to package instructions. Clean and separate lettuce leaves
05 -
Once cooked, slice chicken thighs. For small thighs, use one whole thigh per wrap
06 -
Layer two lettuce leaves. Add a large spoonful of rice noodles, then vegetables. Top with sliced chicken, mint, cilantro, and green onion
07 -
Drizzle dressing over wraps. Serve with remaining dressing on the side
# Notes:
01 -
Cooking time may vary depending on thickness of chicken thighs
02 -
Dressing can be made ahead and refrigerated for up to a week
03 -
For a communal meal, serve components separately for DIY assembly