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Vietnamese Pork Meatball Lettuce Cups
with carrot slaw

Active: 40 min Total: 40 min
We were loosely inspired by the Vietnamese sandwich - banh mi - when we dreamed up these lettuce cups, which are topped with spicy Sriracha mayo, crisp cucumbers, and are served with a tangy carrot slaw.
Smarts: Any ground meat will work here, so feel free to swap in ground beef. Ground chicken or ground turkey would be great for a lighter option.


Vietnamese Pork Meatball Lettuce Cups:
  • Jalapenos - 1/2 , diced (seeded if you want less heat)
  • Shallots - 2 cloves , diced
  • Pork, ground - 1 lb (sub any ground meat)
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Cucumbers - 10 oz , diced
  • Lettuce, bibb, iceberg, or romaine - 12 leaves
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 2 Tbsp
  • Mint - 12 leaves
Sriracha Mayo:
  • Mayonnaise, paleo-friendly - 1/3 cup
  • Lime juice - 1 tsp
  • Sriracha - 1/2 tsp (more or less to taste)
Carrot Slaw:
  • Carrots - 12 oz , shredded (for the best texture, shred these yourself with a box grater or food processor, but pre-shredded carrots will work)
  • Mint - 10 leaves , chiffonade
  • Lime juice - 2 Tbsp
  • Honey - 1/2 tsp
  • Fish sauce - 1/2 tsp (sub Bragg's / coconut aminos)


  1. Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make Sriracha mayo - Whisk together mayonnaise, lime juice (portion for Sriracha mayo), and Sriracha. (Can be done up to 5 days ahead)
  3. Make meatballs - Combine pork with jalapenos, shallots, ground coriander, salt, and black pepper. Form into 1” / 2.5 cm meatballs. (Can be done 1 day ahead)
  4. Cucumbers / Lettuce leaves / Carrots / Mint (portion for slaw) - Prep as directed. Store separately. (Can be done 1 day ahead)
  5. Make slaw - Combine carrots and mint with lime juice (portion for slaw), honey, and fish sauce.

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  1. Heat a skillet over medium heat. Add oil and then meatballs to heated oil. Saute meatballs until golden brown on the outside, 4 to 5 minutes. Add stock and cover meatballs with a lid. Continue cooking until meatballs are cooked through, 3 to 4 minutes more.
  2. Give carrot slaw a stir and season with some salt and pepper.
  3. Set out all ingredients and fill lettuce cups at the table with meatballs, cucumbers, mint leaves (portion for lettuce cups), and Sriracha mayo. Serve carrot slaw on the side. Enjoy!



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