These Fresh Vietnamese Lettuce Cups with Creamy Peanut Drizzle are a vibrant and healthy meal that’s incredibly fun to eat! Imagine crisp lettuce leaves cradling a colorful medley of vermicelli noodles, juicy prawns, crunchy vegetables, fragrant herbs, and a luscious peanut sauce that ties everything together. It’s a symphony of textures and flavors that will transport your taste buds straight to the bustling streets of Vietnam.
Why You Will Love This Recipe
- Fresh & Flavorful: This recipe is bursting with fresh ingredients and vibrant flavors, from the cool crunch of cucumbers and carrots to the aromatic mint and coriander.
- Customizable: The beauty of lettuce cups is that you can customize them to your liking! Add more of your favorite veggies, swap out the prawns for grilled chicken or tofu, and adjust the spice level to your preference.
- Healthy & Light: These lettuce cups are a guilt-free indulgence. They’re packed with nutrients, low in calories, and naturally gluten-free.
- Interactive & Fun: Assembling your own lettuce cups is a fun and engaging experience, perfect for a casual dinner party or a family meal.
- Easy to Make: Despite the impressive flavor profile, this recipe is surprisingly easy to prepare, especially if you opt for pre-cooked prawns.
Ingredients:
For the Lettuce Wraps:
- 300g / 10 oz cooked prawns/shrimp, halved horizontally
- 75g / 2.5 oz dried vermicelli noodles
- 12-20 small lettuce leaves (baby cos, butter lettuce, or iceberg)
- 2 medium carrots, julienned or pickled
- 1/2 daikon (white radish), julienned or pickled
- 2 cups bean sprouts
- 2 cucumbers, julienned
- 2 cups mint leaves
- 2 cups coriander (or use chives + more mint as a sub)
- 3 red bird’s eye chilies, thinly sliced (optional)
- 1/4 cup roasted peanuts, finely chopped
For the Quick Pickled Vegetables (optional but highly recommended):
- 2 medium carrots, peeled and julienned
- 1/2 daikon, peeled and julienned
- 1 1/2 cups boiling water
- 1/2 cup white sugar
- 4 tsp kosher salt
- 3/4 cup rice wine vinegar (or apple cider vinegar)
For the Vietnamese Peanut Sauce:
- 2 tbsp natural peanut butter (unsweetened)
- 2 tbsp hoisin sauce
- 1–2 tbsp lime juice (or rice vinegar)
- 1/3 cup low-fat coconut milk
- 1 large garlic clove, grated
- 1 tsp sambal oelek or chili paste (optional)
- 1 tsp dark soy sauce
- 1 tsp white sugar
- 1/2 tsp kosher salt
Preparation:
Step 1: Prepare the Pickled Vegetables (Optional):
This step adds a delightful tangy crunch to the lettuce cups. In a heatproof bowl, dissolve the sugar and salt in the boiling water. Add the rice wine vinegar (or apple cider vinegar). Submerge the julienned carrots and daikon in the liquid. Ensure the vegetables are fully immersed. Let the mixture sit for at least 2 hours at room temperature, or preferably overnight in the refrigerator. The longer they sit, the more flavorful they become. These pickled vegetables can be stored in an airtight container in the fridge for several weeks.
Step 2: Make the Peanut Sauce:
In a medium-sized bowl, whisk together the peanut butter, hoisin sauce, lime juice (or rice vinegar), coconut milk, grated garlic, sambal oelek (if using), dark soy sauce, sugar, and salt. Whisk until the sauce is smooth and creamy. Add more coconut milk if the sauce is too thick. Taste and adjust the seasoning as needed. The peanut sauce should be a balance of sweet, savory, tangy, and slightly spicy. Allow the sauce to sit for at least 15-20 minutes to allow the flavors to meld and deepen.
Step 3: Cook the Vermicelli Noodles:
Bring a pot of water to a rolling boil. Add the dried vermicelli noodles and cook according to the package instructions. Typically, this takes about 3-5 minutes. Once the noodles are cooked, drain them immediately and rinse them thoroughly with cold water to stop the cooking process and prevent them from sticking together. Set the noodles aside to drain completely. You can toss them lightly with a small amount of sesame oil to prevent them from clumping.
Step 4: Prepare the Prawns:
If you are using cooked prawns, simply cut them in half lengthwise. This makes them easier to eat in the lettuce cups. If you are using raw prawns, cook them by pan-frying, grilling, or steaming until they are pink and opaque. Be careful not to overcook the prawns, as they can become rubbery. Ensure that you remove the veins from the prawns before cooking.
Step 5: Assemble the Lettuce Cups:
This is where the fun begins! Wash and dry the lettuce leaves thoroughly. Arrange the lettuce leaves, cooked vermicelli noodles, julienned carrots (or pickled carrots), julienned daikon (or pickled daikon), bean sprouts, julienned cucumbers, mint leaves, coriander leaves (or chives), thinly sliced red chilies (if using), and halved prawns on a large platter or individual serving plates. Place the bowl of peanut sauce alongside the platter.
To Assemble Each Lettuce Cup:
Take a lettuce leaf and fill it with a small portion of vermicelli noodles, julienned vegetables, bean sprouts, herbs, and prawns. Drizzle generously with the creamy peanut sauce. Sprinkle with chopped roasted peanuts and a few slices of red chili (if desired). Fold or roll the lettuce leaf to enclose the filling and enjoy immediately! Encourage your guests to experiment with different combinations of ingredients to create their perfect lettuce cup.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as an appetizer, light lunch, or a healthy dinner.
- Pair with a refreshing Vietnamese iced coffee or a chilled glass of white wine.
- Offer a variety of dipping sauces, such as fish sauce (nuoc cham) or sriracha, for those who like extra flavor.
- Make it a complete meal by adding grilled chicken, tofu, or pork to the platter.
- Arrange all the ingredients on a large board to create a beautiful and interactive grazing platter.
Tips:
- To prevent the lettuce leaves from wilting, store them in the refrigerator wrapped in a damp paper towel.
- The peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
- If you don’t have time to make the pickled vegetables, you can buy pre-made pickled carrots and daikon at most Asian grocery stores.
- For a vegetarian option, substitute the prawns with firm tofu, tempeh, or mushrooms.
- Adjust the amount of chili to your preference. If you’re sensitive to spice, omit the red chilies or use a milder chili paste.
- Roast the peanuts yourself for a more intense flavor. Simply spread the peanuts on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden brown and fragrant.
- If you are using iceberg lettuce, gently peel off the individual leaves and use the smaller inner leaves for the cups.
- Make sure all the ingredients are prepped and ready to go before you start assembling the lettuce cups. This will make the process much smoother and more enjoyable.
Prep Time:
30 minutes (including pickling time if making)
Cook Time:
10 minutes (for noodles and prawns, if not pre-cooked)
Total Time:
40 minutes
Nutritional Information (approximate, per serving):
Calories:
Approximately 350-450 calories
Protein:
20-25g
Sodium:
500-700mg (depending on the amount of soy sauce and salt used)
Conclusion
These Fresh Vietnamese Lettuce Cups with Creamy Peanut Drizzle are more than just a recipe; they’re an experience. They’re a celebration of fresh flavors, vibrant colors, and healthy eating. The combination of crisp lettuce, tender noodles, juicy prawns, crunchy vegetables, aromatic herbs, and luscious peanut sauce is simply irresistible. Whether you’re looking for a light lunch, a healthy dinner, or a fun appetizer to share with friends, these lettuce cups are sure to impress. So gather your ingredients, invite your friends, and get ready to create a culinary masterpiece! Enjoy the process of assembling your own unique lettuce cups and savor the explosion of flavors with every bite. This recipe is a guaranteed crowd-pleaser that will leave everyone wanting more. Bon appétit!
Questions and Answers about this Recipe:
Q1: Can I make this recipe ahead of time?
A: Yes, you can definitely prepare some components of this recipe ahead of time. The pickled vegetables can be made several days in advance and stored in the refrigerator. The peanut sauce can also be made a day or two ahead of time and stored in the refrigerator. Cook the noodles and prepare the prawns shortly before serving to ensure they are fresh. It’s best to assemble the lettuce cups just before serving to prevent the lettuce from wilting.
Q2: I’m allergic to peanuts. Can I substitute the peanut butter in the sauce?
A: Absolutely! You can substitute the peanut butter with other nut butters like almond butter or cashew butter. You can also use sunflower seed butter (sunbutter) for a nut-free option. The flavor will be slightly different, but still delicious.
Q3: I don’t have rice wine vinegar. What else can I use for the pickled vegetables?
A: Apple cider vinegar is a great substitute for rice wine vinegar in the pickled vegetables. You can also use white vinegar, but it will have a slightly stronger flavor, so you may want to reduce the amount slightly.
Q4: How can I make this recipe spicier?
A: There are several ways to increase the spice level of this recipe. You can add more sambal oelek or chili paste to the peanut sauce. You can also add a pinch of red pepper flakes to the sauce. For extra heat, you can use a hotter variety of chili, such as habanero or scotch bonnet, but use caution as these chilies are very spicy. Serve extra chili sauce on the side for those who want to add more heat to their lettuce cups.
Q5: Can I grill the prawns instead of pan-frying them?
A: Yes, grilling the prawns is a fantastic option! It adds a smoky flavor that complements the other ingredients beautifully. Simply thread the prawns onto skewers and grill them over medium heat for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook the prawns, as they can become dry and rubbery. You can also brush them with a little bit of olive oil and a sprinkle of salt and pepper before grilling.
