Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
1 Hour
Total Time
1 Hour 23 Mins
Serves 4 (serving size: 4 wraps and 3 tablespoons sauce)

Only a very hot grill gets tasty charred edges.

How to Make It

Step 1

Combine first 6 ingredients in a mini food processor; pulse until coarsely ground. With processor on, add soy sauce, 1 tablespoon fish sauce, and oil; process until blended. Combine mixture and pork in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Step 2

Combine carrot and sugar in a medium bowl; let stand 10 minutes. Add juice, vinegar, 1 1/2 tablespoons fish sauce, minced garlic, and 1 sliced chile; stir until sugar dissolves.

Step 3

Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.

Step 4

Preheat grill to high heat.

Step 5

Remove pork from marinade; discard marinade. Thread pork evenly onto 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly charred.

Step 6

Top each lettuce leaf evenly with pork, noodles, and remaining ingredients. Serve with dipping sauce.

Ratings & Reviews

Steph6's Review

August 28, 2013

djohnston7's Review

July 07, 2013
Made recipe as written - Flavor of meat was great. We found that this recipe was quite cumbersome to make, and the combination of many intense flavors was just too much. Also, processed the marinade ingredients too much, and had to pick off splinters of lemongrass off the meat before skewering - also felt the marinade needed more liquid.

carolfitz's Review

June 16, 2013
Really good. Made to recipe, putting pork in freezer to firm before slicing a bit thinner than 1/4". Served everything at the table so it would be hands-on assembly. Great summer dinner.

sukeedog's Review

August 19, 2012

ROBN4409's Review

August 14, 2012
So so good! Pork is tender and flavorful, both my 3.5 year old and 1.5 year old loved it! WIll make again and again, maybe try with chicken next time.

CSReach's Review

August 12, 2012
Like another reviewer I mixed all the salad ingredients together instead of wrapping into the lettuce cups. Red leaf lettuce stands up to the dressing better, so I subbed that too. I also used Sriracha instead of chilis because I have a better sense of what kind of heat I'll get out of that, plus no gloves! It took me two hours start to finish, so not fast, but my husband raved about it!

Baileykaze's Review

August 07, 2012
So, so, so very good and really simple. I realize there are multiple bits to put together, but they are each quick and easy. For example, I sliced and got the meat marinating in the morning, so I could go on with my day. Then I took a previous reviewers advice, combined the cucumbers with the carrots (mandolines are your best kitchen friend, get one and use it) and let it "pickle" until I was ready to do the rest. I browned the vermicelli, then added chx broth, chopped the accoutrements, and my husband threaded and cooked the pork.

KathrynNC's Review

July 25, 2012
The flavor was great! But making this using lettuce wraps was nearly impossible. We turned it into salads after our first lettuce wrap attempt. (We use lettuce wraps for many other purposes, just too many ingredients to fit and too "wet" for this application.) We also think there may have been an error in the ingredient list...the ingredient list has 1 thai/serrano chile, divided, then listed two at the very end. We found the heat associated with 1/2 of the serrano (minced) sufficient for the sauce and then had the other half to use as a topping if desired, but no one did -- the dressing provided sufficient heat. We will still make this again with our simple limitations on peppers and just do salads!

edwamb01's Review

July 23, 2012

MarvelousMaxie's Review

July 22, 2012
I did not do the lettuce wrap ingredients (hubby's not a fan of that preparation) but I would make it again and make it a complete recipe for me. I also could not find lemongrass so I subbed zest. I strongly suggest making this often and I know I will be making this dipping sauce again.