• ICBRKR Team

VIETNAMESE LETTUCE WRAPS 🥬🇻🇳🥕 by The Substantial Salad

The Substantial Salad is founded by Global Explorer, Fellow Foodie, and Art Aficionado, Nicole F. Her plant-based recipes are created with love, to nourish and inspire. Follow her every other week on the ICBRKR blog for new healthy, mouth-watering recipes.



These little cups are full of fresh flavours and crunchy textures. Soya mince is used in place of pork and it’s amazing at soaking up the ginger, garlic and mirin flavours! The boats are ready in about 30 minutes and make the perfect light summer meal (serves 4)


What you need


Pickled Carrots & Onion 🧅

  • 2 carrots (julienned) \

  • 1/2 onion (thinly sliced)

  • 3 tbsp white wine vinegar

  • 1 tsp agave syrup


Mince 🍖

  • 100g soya mince (I used @clearspringuk)

  • 3cm fresh ginger (grated)

  • 4 cloves garlic (finely chopped)

  • 1 tbsp mirin

  • 2 tbsp soy sauce

  • Rapeseed oil


To serve 🥒

  • 2 little gem lettuces (large outer leaves only - washed and separated)

  • 1 red pepper (julienned)

  • 1/3 cucumber (julienned)

  • 2 spring onions (finely sliced)

  • Fresh coriander (chopped)

  • Few fresh basil leaves

  • 2 limes (halved)

  • 2 tbsp peanuts


How to make


Pickled Carrots & Onion 🧅


1. Place all the ingredients in a shallow bowl and leave to soak whilst you prepare the rest.


Mince 🍖


2. Soak the mince in a little water (enough to cover it) for 10 minutes so that it softens.

3. Fry the onion and ginger in some rapeseed oil. Once softened and fragrant stir in the mince and fry for several minutes.

4. Stir in the mirin and soy sauce. Cook for a few more minutes and then remove from the heat.


To serve 🥒


5. Dry toast the peanuts in a small pan turning often.

6. Arrange the lettuce cups on a large plate, fill each with a tbsp of mince, then the pickled carrots and onions and finally the peppers and cucumber.

7. Top with the coriander, basil, spring onions and a sprinkle of peanuts.



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