Vietnamese Lemongrass Pork Wrap

Steps

1. 1

   Marinate the pork

   • In a small bowl, whisk together 3 tablespoons fish sauce, 1.5 teaspoons sugar, 1.5 tablespoons oil, and 1 tablespoon lime juice.
   • Add 4 minced garlic cloves and 3 stalks of finely minced lemongrass (white and light green parts only), and stir until combined.
   • Add the 1.25 pounds pork strips and toss to coat evenly.
   • Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
   • Reserve any extra marinade for brushing during grilling.

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   Ready when: Pork is evenly coated and marinade fully absorbed

   Tip: Don't skip the marinating step—it's essential for the signature lemongrass flavor to penetrate the meat.

2. 2

   Prepare the dipping sauce

   • In a small bowl, whisk together 3 tablespoons hoisin sauce, 2 tablespoons peanut butter, 2 tablespoons lime juice, 3 tablespoons hot water, 1 minced garlic clove, and 1 tablespoon sriracha.
   • Stir until smooth and well combined.
   • The sauce should be thin enough to dip.
   • Taste and adjust heat, lime, or hoisin to your preference.
   • Set aside.

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   Tip: Make the sauce ahead and store it in the fridge to save time during assembly.

3. 3

   Prepare vegetables and herbs

   • Wash and dry the lettuce leaves.
   • Wash and dry the mint, cilantro, and basil.
   • Cut the cucumber and carrot into thin matchsticks and place them in separate small bowls or arrange on a platter.
   • Arrange all herbs and vegetables on a clean cutting board or platter near your workspace so they're ready for wrapping.

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   Ready when: All vegetables are cut, dried, and arranged

   Tip: Dry the herbs and lettuce thoroughly to keep your wraps from getting soggy.

4. 4

   Heat the grillOven 450°F / 230°C

   • Preheat your grill or grill pan to medium-high heat (about 400-450°F / 200-230°C).
   • If using wooden skewers, make sure they're soaked in water for 30 minutes to prevent burning.
   • Lightly oil the grill grates to prevent sticking.

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   Ready when: Grill grates are hot and lightly smoking

   Tip: A properly preheated grill prevents the pork from sticking and creates better caramelization.

5. 5

   Thread and grill the porkOven 160°F / 70°C

   • Thread 3 to 4 pork strips onto each skewer, weaving them slightly so they lay relatively flat.
   • Place skewers on the hot grill and cook for 5 to 6 minutes on the first side without moving them.
   • Flip and cook for another 5 to 6 minutes on the second side.
   • Brush occasionally with reserved marinade.
   • The pork is done when it's cooked through, browned, and lightly charred at the edges.
   • A meat thermometer inserted into the thickest piece should read 160°F (71°C).

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   Ready when: Pork is cooked through with caramelized, slightly charred edges; internal temperature 160°F (71°C)

   Tip: Don't move the pork too much during grilling—let it sit so it develops a flavorful crust.

6. 6

   Rest the pork

   • Remove the skewers from the grill and place them on a clean cutting board.
   • Let the pork rest for 3 to 5 minutes so the juices redistribute.
   • Slide the pork off the skewers into a bowl.

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   Ready when: Pork has rested and is still warm

   Tip: Resting keeps the meat juicy and tender when you eat it.

7. 7

   Soak the rice paper

   • Fill a large shallow bowl (10 to 12 inches wide) with hot water—about 100-110°F (37-43°C), warm but not boiling.
   • This temperature helps the paper soften without tearing.
   • Working one at a time, dip a rice paper sheet into the water for just 2 to 3 seconds until it's pliable but still slightly firm.
   • Lay it flat on a clean, damp cutting board or work surface.

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   Ready when: Rice paper is soft and pliable but not falling apart

   Tip: Don't oversoak the rice paper or it will tear—a quick dip is all you need.

8. 8

   Fill and roll wraps

   • On each softened rice paper, layer: one lettuce leaf in the center, a small handful of mint, cilantro, and basil if using, a small pinch of cucumber and carrot matchsticks, and 2 to 3 pieces of the grilled pork.
   • Fold the bottom of the rice paper up over the filling, then fold in the left and right sides, and roll tightly upward like a burrito.
   • The roll should be snug and compact.
   • Place seam-side down on a serving plate.
   • Repeat with remaining rice paper and filling.

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   Ready when: All 12 wraps are rolled tightly and arranged on a plate

   Tip: Keep your cutting board slightly damp so the rice paper doesn't stick. Work quickly so the paper doesn't dry out between dips.

9. 9

   Serve

   • Arrange the completed wraps on a serving platter.
   • Serve with the dipping sauce on the side in a small bowl.
   • Serve immediately while the pork is still warm.
   • Guests can dip each wrap into the sauce as they eat.

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   Tip: Serve right away so the wraps stay fresh and the pork is warm.