There's something you should know about rice paper rolls. Rice paper rolls are a fixture of Vietnamese food in Australia. A protein (seafood, meat or tofu), vermicelli noodles and an assortment of Vietnamese herbs and vegetables are tightly wrapped in a sticky, thin sheet of rice paper. People often enjoy them in small bites with a Vietnamese dipping sauce.
However, in many Vietnamese households, people replace the rice paper with lettuce. Vietnamese dishes that are commonly served with lettuce wraps include bánh hỏi heo quay (fine-rice vermicelli cakes with roasted pork belly, (Vietnamese battered prawns), tép chiên bột (battered school prawns) and (Vietnamese sizzling crepes).
Try a Vietnamese lettuce wrap that features prawn. Source: Duncan Lu and Viray Thach
Traditionally, these dishes are accompanied by a large platter of vibrant Vietnamese herbs, crispy vegetables (such as cucumber or pickled carrots) and select tropical fruits (pineapple, green mango and star fruit). These are the centrepiece of the dining table (or dining mat) alongside bunches of lettuce or mustard greens and a large plate of bánh hỏi (fine-rice vermicelli cakes dressed with spring onion oil). Family will sit around the spread and forage from it to fill their lettuce wraps.
The bonus of this method is that wrapping them requires far less dexterity than wrapping a rice paper roll does. If you haven't quite grasped the art of rolling rice paper rolls, you may want to try lettuce wraps. Lettuce leaves are less delicate than rice paper and retain their structure between bites, much like a taco tortilla. They were wildly popular when we were growing up – especially during summer, because they were so refreshing.
You'll find a platter of herbs on the table to make your Vietnamese lettuce wrap. Source: Duncan Lu and Viray Thach
Eating them on a balmy summer's evening was a true sensory experience.
Mum's fine-rice vermicelli cakes with roasted pork belly never failed to impress. We used to dip lettuce-wrapped unctuous, succulent roasted pork with Vietnamese herbs and fine-rice vermicelli cakes in a (Vietnamese fish-sauce dipping sauce).
Mum's plump Australian prawns wrapped with aromatic herbs and lettuce, also dipped with nước mắm chấm, was another family favourite. Eating them on a balmy summer's evening was a true sensory experience.
The ingredients to make a crispy-pork lettuce wrap. Source: Duncan Lu and Viray Thach
Decades on, the flavours of mum's Vietnamese lettuce wraps have inspired me to create a variation that's easy to prepare and light and refreshing. In this dish, crispy chicken pieces, fine-rice vermicelli cakes and a plethora of Vietnamese herbs are wrapped in lettuce and dipped in a sweet, savoury and zesty sauce. For the best experience, dress your plate of fine-rice vermicelli cakes with spring onion oil. This gives the wraps structure and helps soak up the dipping sauce, ensuring ample flavour in each bite.
VIETNAMESE HOME COOKING
Taking the 'street' out of ‘Vietnamese street food’
To make the perfect lettuce wrap, start with a large leaf of lettuce. Place a piece of rice vermicelli cake, a neat handful of herbs and a piece of fish-sauce chicken on it. Make sure you cup the lettuce as you eat so that the wrap keeps its structure.
If wrapping rice paper rolls is a skill you're yet to grasp, try lettuce wraps to build your confidence – there's a high chance they'll fall into your weekly rotation.
Duncan Lu's fish-sauce chicken lettuce wraps (Gà chiên mắm cuốn xà lách)
Marinating chicken with fish sauce is a wildly popular flavour combination in Vietnam. With the unique addition of anchovy salt, expect an elevatory experience. If sourcing anchovy salt proves to be difficult, simply add additional fish sauce.
Serves 3-4
Ingredients
Fish sauce chicken
- 1 kg boneless chicken thighs, cut into large strips (skin on or skinless)
- 3 tbsp fish sauce
- 2 cloves garlic, minced
- ½ tsp white pepper
- 1 chilli, minced*
- 1 tsp sea salt
- 1 tsp sugar
- 1 tsp apple cider vinegar
- ½ tsp Red Boat anchovy salt*
Fine rice vermicelli cakes with spring onion oil
- ½ bunch spring onions, finely chopped
- ½ tsp salt
- ½ tsp sugar
- 30 ml neutral cooking oil
- 200 g fine rice vermicelli cakes
- 1-1.5 L boiling water
Other
- 250 g rice flour
- 175 ml neutral cooking oil
- ½ iceberg lettuce (cups) or cos lettuce, washed (twin pack)
- 1 bunch mint, washed
- 1 bunch Thai basil, washed
- 1 bunch coriander, washed (optional)
- 1 continental cucumber or 2 Lebanese cucumbers
*Optional
Method
Fish sauce chicken
- In a medium bowl, marinate chicken with all ingredients for at least 10 minutes. (You can add Red Boat anchovy salt for extra umami flavour.)
- Place rice flour into a medium bowl and dredge the marinated chicken lightly in rice flour.
- In a large frying pan, heat cooking oil on medium heat and shallow fry chicken for 4-5 minutes each side or until golden, then remove and place on a cooling rack.
NB: Alternatively place on baking paper and bake in fan-forced oven for 12-14 mins at 220°C or air fry at 200°C for 12-14mins, flipping half-way.
Spring onion oil
- In a small bowl add salt and sugar to finely chopped spring onions and mix well.
- In a small pot or milk pan bring 30 ml cooking oil to smoking point.
- Carefully pour oil onto the spring onions then mix well.
Tip: Place bowl in the sink while pouring in the hot oil to reduce splatter.
Fine rice vermicelli cakes
- Place fine rice vermicelli into a large bowl
- Pour 1-1.5 L of boiling water into the bowl to cover.
- Allow to sit for 60-90 seconds then drain well and run under cold water then drain well. Cold water prevents rice vermicelli from getting soggy and sticking together
- Layer the fine rice vermicelli cakes onto a medium plate and garnish each one with a teaspoon of spring onion oil, then set aside. Garnish the chicken with any left over spring onion oil
To serve
- On a lettuce cup, place a piece of fine rice vermicelli cake, a few mint and basil leaves, a slice of cucumber, a piece of chicken and wrap well. Dip into and enjoy!
Note
- Red Boat anchovy salt can be sourced at select Vietnamese grocery stores or online.
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Photographs by Duncan Lu and Viray Thach
