Chicken Pho Lettuce Wraps

  • Yield: 4 servings


2tablespoons ginger garlic paste
1small hot red pepper, thinly sliced
1/2teaspoon chicken bullion seasoning
2tablespoons lime juice
1teaspoon fish sauce
1pound boneless skinless chicken thigh, sliced very thin
2tablespoons vegetable oil
1/4 lb.fresh rice stick noodles (pho)
1quart boiling water
1/4cup mirin
2tablespoons lite soy sauce
1/4cup thinly sliced scallions
1cup fresh bean sprouts
1/2cup shredded carrot
1/4cup chopped thai basil or basil
1tablespoon chopped cilantro
12leaves boston/bibb lettuce


Mix ginger-garlic paste, red pepper, bullion seasoning, lime juice, and fish sauce in a large zipper lock bag. Add chicken and marinate 30 minutes.

Heat oil to medium-high in large skillet. Saute chicken until done, about 5-7 minutes; remove red pepper slices.

Soak noodles in boiling water about 15 seconds; drain well and drizzle with mirin and soy sauce. Add scallions and toss to coat.

Pace a scoop of chicken and scoop of noodles in a lettuce leaf. Add bean sprouts, carrot, basil and cilantro. Fold or roll, repeating with remaining components.

Serve immediately with dipping sauce: 2 tbsp. water, 1/4 cup seasoned rice vinegar; 1/2 tsp. minced garlic; 2 tbsp. honey; 1 tsp. minced red chile; 1 tsp. fish sauce.

Serves 4