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Vietnamese Lettuce Cups with Mushrooms and Edamame
with rice / mango pear smoothie

Active: 35 min Total: 35 min
Crisp lettuce leaves used as cups (or wraps) make this a lighter and more summer-friendly way to enjoy mushrooms and edamame in a flavorful Vietnamese-inspired sauce.


Mango and Pear Smoothie:
  • Pears - 1/2 lb , peeled and chopped
  • Mangos, frozen cubes - 12 oz (sub fresh mangos peeled and chopped)
  • Lime juice - 2 Tbsp
  • Coconut water - 1/2 cup
Vietnamese Mushrooms and Edamame:
  • Ginger - 1 tsp , grated
  • Garlic - 2 cloves , chopped
  • Cilantro leaves - 2 Tbsp , chopped
  • Soy sauce - 3 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Honey - 2 tsp
  • Mushrooms, any button - 8 oz , halved
  • Edamame, shelled - 1 cup
  • Oil, cooking - 1 Tbsp
Vietnamese Lettuce Cups:
  • Rice, uncooked white or brown - 3/4 cup
  • Carrots - 5 oz , shredded (look for pre-shredded)
  • Vinegar, rice - 1 Tbsp
  • Sugar - 1 tsp
  • Oil, cooking - 2 tsp
  • Lettuce, romaine - 12 leaves (sub green leaf or iceberg)
  • Vietnamese Mushrooms and Edamame (ingredients listed separately) - ~3 cups
  • Peanuts, roasted and unsalted - 1/2 cup
  • Hot sauce (opt) - for serving


  1. Rice - Skip if made ahead for Monday. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Make sauce - Chop cilantro. Whisk together cilantro, ginger, garlic, soy sauce, toasted sesame oil, and honey. (Can be done up to 5 days ahead)
  4. Pickle carrots - Combine carrots with vinegar, sugar, and oil (portion for lettuce cups). Toss everything together. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  5. Lettuce / Mushrooms / Pears - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  6. Make smoothie - Blend pears, mangos, lime juice, and coconut water in a blender.
  7. Edamame - Defrost edamame if using frozen.

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  1. Heat a skillet over medium heat. Add cooking oil (portion for mushrooms) and then mushrooms. Gently saute until golden brown on all sides, ~5 minutes total.
  2. Add edamame and sauce. Simmer until edamame is warmed through, ~1 minute.
  3. Reheat rice if made ahead.
  4. Stir carrots and season with a pinch of salt.
  5. Assemble lettuce cups by filling lettuce leaves with rice, pickled carrots, mushrooms / edamame, and peanuts. Add some hot sauce, if you’d like. Enjoy smoothies on the side.



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