Banh Mi Lettuce Wraps Recipe

Banh Mi Lettuce Wraps capture everything we all love about the classic Vietnamese sandwich—bright pickled veggies, savory marinated meat, zesty herbs—but swap the baguette for crisp iceberg lettuce. The result? A lighter, fresher, and totally irresistible bite you’ll want to make on repeat!

Why You’ll Love This Recipe

  • Big, Bold Flavors: Every bite is a vibrant mix of savory beef, tangy pickled veggies, and zesty fresh herbs.
  • Lighter and Gluten-Free: Swapping out the bread for iceberg lettuce means you get all the banh mi satisfaction without the carbs or gluten.
  • Fun to Build and Eat: These lettuce wraps are interactive, family-friendly, and perfect for customizing at the table.
  • Make-Ahead Magic: Both the pickled veggies and the marinade can be prepared in advance, making mealtime a total breeze.
Banh Mi Lettuce Wraps Recipe - Recipe Image

Ingredients You’ll Need

One of the secrets to truly memorable Banh Mi Lettuce Wraps is letting the fresh, thoughtfully chosen ingredients shine. Each component contributes something special—crunch, umami, brightness, or herbal zing—making every wrap an explosion of texture and taste.

  • Beef Tenderloin: Choose a tender cut so the meat cooks quickly and stays juicy—pork loin or chicken are tasty alternatives.
  • Liquid Aminos: Adds deep, savory flavor; substituting with soy sauce or coconut aminos is no problem.
  • Avocado Oil: High smoke point and neutral flavor make this perfect for a quick stir-fry.
  • Maple Syrup: Just a hint of sweetness brightens the marinade and balances the salty-savory notes.
  • Chili Garlic Sauce: Brings a little heat and complexity; adjust to taste if you like things milder or hotter!
  • Fish Sauce: Adds the iconic umami punch that defines Vietnamese flavors—don’t skip it if you want that true banh mi vibe.
  • Fresh Ginger & Lemongrass: These aromatics take the marinade to another level with their fragrant, citrusy zing.
  • Fresh Garlic: Minced garlic brings a necessary savory bite.
  • Fresh Cilantro: Builds in color and freshness for both the filling and garnish.
  • Iceberg Lettuce: The sturdy, crisp leaves perfectly cradle all that goodness; use two stacked leaves for extra crunch and stability.
  • Pickled Vegetables: The tangy crunch of pickled carrots, daikon, and cucumber is a must—make them up to 3 days in advance.
  • Jasmine Rice: Fluffy, fragrant rice adds a little comfort-carb and helps the flavors meld together.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s no need to make these Banh Mi Lettuce Wraps just one way—this recipe is endlessly riffable. Feel free to swap out proteins, grains, or toppings to fit the ingredients you have on hand or to suit your dietary needs.

  • Chicken or Pork: Substitute the beef with boneless chicken thighs or pork tenderloin for a totally different (but equally delicious) flavor profile.
  • No Rice, Extra Crunch: Skip the jasmine rice and add extra pickled veggies or throw in some bean sprouts for a grain-free, extra-snappy wrap.
  • Vegetarian/Vegan: Replace the meat with marinated tofu or tempeh and use a vegan fish sauce alternative.
  • Spicy Mayo Drizzle: Blend a bit of Sriracha with mayo or Greek yogurt and drizzle on top for a creamy, spicy kick.

How to Make Banh Mi Lettuce Wraps

Step 1: Marinate the Beef

In a blender or mixing bowl, combine the liquid aminos, avocado oil, maple syrup, chili garlic sauce, fish sauce, ginger, lemongrass, garlic, and fresh cilantro. Puree (or whisk) everything together until you get a single, gorgeous marinade. Add your beef tenderloin strips to a large zip-top bag, pour in the marinade, and seal. Refrigerate for at least one hour, or for maximum flavor, let it go overnight.

Step 2: Pickle the Veggies

Prepare your pickled carrots, daikon, and cucumber according to your favorite pickling recipe (or use the method linked in the recipe). These tangy, crunchy vegetables make your wraps sing and are even better if made a day ahead—trust me!

Step 3: Cook the Beef

When you’re ready, drain the beef from the marinade and heat a wok or skillet over high heat. Cook the beef in batches so each piece sears beautifully—just 1-2 minutes per side. Avoid crowding the pan; you want that caramelized crust!

Step 4: Build the Wraps

Stack two crisp iceberg leaves on a plate to form a sturdy “cup.” Add a spoonful of jasmine rice to the center, then pile on a few warm beef strips, a generous handful of pickled veggies, and a sprinkle of fresh cilantro. Fold, roll, and bite in—the perfect hand-held flavor package!

Pro Tips for Making Banh Mi Lettuce Wraps

  • Lettuce Leaf Double Up: Always stack two iceberg lettuce leaves for each wrap—this gives you extra strength so nothing falls apart when you bite in.
  • Slicing the Meat Right: Cut your beef against the grain into even strips, which ensures both tenderness and quick, even cooking.
  • Marinate in Advance: If you want deeper flavor, prep the marinade and toss with the meat the night before—plus, it makes for an incredibly fast meal after work!
  • Pickles Are Key: The acidity of pickled veggies brightens every bite, so make extra—you’ll want them on everything all week.

How to Serve Banh Mi Lettuce Wraps

Banh Mi Lettuce Wraps Recipe - Recipe Image

Garnishes

No Banh Mi Lettuce Wraps are complete without a flurry of fresh garnishes! Scatter extra cilantro, thin-sliced scallions, crunchy bean sprouts, or a sprinkle of toasted sesame seeds over the top. For heat seekers, a drizzle of Sriracha or a little Sriracha mayo makes every bite pop.

Side Dishes

These wraps are perfectly happy flying solo, but if you want to round out your meal, try a cold noodle salad, summer rolls, or even a cooling cucumber salad on the side. For parties, a platter of fresh fruit or crisp veggie sticks makes a wonderful, palate-cleansing contrast.

Creative Ways to Present

Let everyone build their own Banh Mi Lettuce Wraps—set out the fillings in bowls and let guests create mixes to their liking. Serving on a large platter lined with stacked lettuce leaves makes a festive centerpiece. For parties, try mini-lettuce cups for bite-sized, passed appetizers!

Make Ahead and Storage

Storing Leftovers

Keep each element—meat, rice, pickled veggies, and lettuce—separate in well-sealed containers in the fridge. The beef and rice will stay fresh for up to 3 days. Assemble fresh just before serving for maximum crunch.

Freezing

The marinated, uncooked beef freezes beautifully in its bag—just thaw in the fridge overnight, drain, and cook as usual. Cooked beef will freeze too, though it’s best enjoyed within a month. The pickled veggies and lettuce, however, are best made fresh—freezing changes their texture.

Reheating

To reheat the cooked beef, simply warm it gently in a skillet over low heat, just until heated through. Rice can be microwaved with a damp paper towel over it to restore softness. Always assemble the wraps with cold, crisp lettuce right before eating for best results.

FAQs

  1. Can I make Banh Mi Lettuce Wraps ahead of time?

    Absolutely! You can prep the marinated meat and the pickled vegetables up to two days ahead. Store all components separately in airtight containers. Assemble the wraps just before serving to keep the lettuce ultra-crisp.

  2. What’s the best lettuce to use for these wraps?

    Iceberg lettuce is my go-to because its large, sturdy leaves can handle all the fillings and stay crisp. Butter lettuce or romaine hearts also work nicely for smaller, softer wraps.

  3. Can I make these Banh Mi Lettuce Wraps vegetarian or vegan?

    Yes, definitely! Swap the beef for marinated tofu or tempeh, and use a vegan fish sauce (or extra soy sauce with a squeeze of lime). They’re every bit as satisfying and packed with flavor.

  4. Is there a substitute for fish sauce if I don’t have it?

    If you can’t use fish sauce, try a mix of extra soy sauce with a little lime juice for acidity. While you won’t get the exact same umami, the wraps will still be delicious!

Final Thoughts

If you’re craving big flavors and a fun, hands-on meal, these Banh Mi Lettuce Wraps are your perfect match. Whip up a batch for dinner, game night, or even meal prepping—once you taste that zesty, crunchy, umami-loaded combo, you’ll want to make them again and again!

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Banh Mi Lettuce Wraps Recipe

Banh Mi Lettuce Wraps Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 114 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Marinating, Stir-Frying
  • Cuisine: Asian Fusion
  • Diet: Gluten Free

Description

These Banh Mi Lettuce Wraps are a refreshing twist on the classic Banh Mi sandwich, featuring tender beef marinated in a flavorful blend of Asian ingredients, served in crisp lettuce wraps with pickled vegetables and jasmine rice. It’s a light and delicious meal that’s perfect for a quick weeknight dinner or a casual gathering.


Ingredients

Units Scale

For the meat

  • 1 1/2 pounds beef Tenderloin
  • 4 tablespoons Liquid Aminos*
  • 4 tablespoons Avocado Oil**
  • 1 tablespoon Maple Syrup***
  • 1 teaspoon Chili Garlic Sauce
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Fresh Ginger, grated
  • 2 tablespoons Fresh Lemongrass, grated
  • 1 teaspoon Fresh Garlic, minced
  • 2 tablespoons Fresh Cilantro, finely chopped

For the Wraps

  • 2 heads Iceberg Lettuce
  • Pickled Vegetables
  • 2 cups prepared Jasmine Rice
  • 3 tablespoons Fresh Cilantro, finely chopped

Instructions

  1. For the Pickled Vegetables

    Prepare the vegetables according to the recipe: How to Make Pickled Vegetables

  2. For the meat

    Prepare the marinade by combining the liquid aminos, avocado oil, maple syrup, chili garlic sauce, fish sauce, ginger, lemongrass, garlic, and cilantro in the jar of a blender. Puree until well mixed. Alternatively, you can combine the marinade ingredients in a 2 cup sized or larger glass measuring cup and whisk to combine.

    Pour the marinade in a gallon-sized zip-top bag. Add the pork and marinade for 1 hour or up to overnight.

    When ready to cook, drain the pork from the marinade. Discard the marinade.

    Heat a wok over high heat. Cook the meat, working in batches so the pan doesn’t become overcrowded until browned on either side and cooked through, about 1-2 minutes per side.

  3. For the Wrap Assembly

    Take two large lettuce leaves and stack together.

    Then, place a spoonful of rice in the lettuce wrap, top the rice with a couple strips of the meat, and then a big scoop of the pickled veggies, and garnish with cilantro


Notes

  • Prepare the marinade ahead of time and freeze the uncooked meat tenderloin strips with the marinade in a gallon-sized freezer bag (or another freezer-safe container). When ready to cook, thaw the meat in the bag with the marinade, then once thawed proceed with cooking. This works really well to make several batches ahead and freeze in individual recipe amounts.
  • The Pickled Veggies can be made up to 3 days ahead of time.

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 5g
  • Sodium: Not specified
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 34g
  • Cholesterol: 83mg

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