Cook the Issue 2010: Thai-style pork lettuce cups - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Thai-style pork lettuce cups

By Pielove, member

August 13th, 2010

This was excellent and very fast to put together.  I used ground pork instead of chicken and we served this over rice, being a rice-loving family.  I had a few lettuce "tacos" too, which were great-- the crunchy lettuce and soft pork make a great combination.

The pork was very tasty, but my daughter didn't like the texture-- if I make this again, I will just sautee the meat instead of simmering it in water, then thickening with the rice power.  I love Southeast Asian flavors and this was delicious, with that funky, authentic fish sauce taste.  

For the photo, my husband usually takes the pictures and favors extreme close-ups.  Fortunately, I took a few photos too-- this dish does not look good in close-up.

Recipe Used: Thai-style spicy chicken lettuce cups


posted in: Gallery, Cook the issue 2010
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