Vietnamese Chicken Lettuce Wrap

Chicken Patty Lettuce Wraps

I always think sitting outside on the patio enjoying a summer dinner is the perfect way to enjoy these!  Whether served in Butter/Bibb lettuce cups or as we’ve done once or twice, as sliders served with Sriracha Mayo.  The patties are terrific served with a Thai noodle salad.  I also think you could easily substitute the chicken for turkey or even ground pork.

Makes 4 – 6 Servings

4 Tbsp. fish sauce (such as nam pla or nuoc nam), divided
2 Tbsp. fresh lime juice
2 Tbsp. sugar
1 Thai Chili or ½ Serrano chile, with or without seeds, minced, divided
1 lb. ground chicken, preferably dark meat
½ cup minced shallots (about 2 large)
¼ cup oyster sauce
1 Tbsp. unbleached flour
1 garlic clove, minced
3 Tbsp. vegetable oil, divided
1 head Butter/Bibb lettuce or Romaine in a pinch, leaves separated
Thinly sliced green onions

Make the Dipping Sauce:

Combine 2 Tbsp. fish sauce, lime juice, sugar, half the chile and seeds, if using and 2 Tbsp. water in a small bowl.  Whisk to blend. Set aside.

Make the Chicken Patties:

Combine remaining 2 Tbsp. fish sauce, remaining chile and seeds, if using, chicken, shallots, oyster sauce, flour and garlic in a medium bowl; mix until all ingredients are evenly incorporated.  Mixture will be moist.

Using damp hands (to prevent the chicken mixture from sticking to your hands while forming the patties), shape the mixture into 3” diameter patties (scant 2 ½ oz. each).  Place patties on a plate or rimmed baking sheet.  Cover and chill for 30 minutes to allow flavours to meld.

Heat 1 ½ Tbsp. oil in a medium heavy skillet over medium-high heat.  Add 4 patties and cook until browned and cooked through, 3-4 minutes per side.  Repeat with remaining 1 ½ Tbsp. oil and 4 patties.

Place each patty on a lettuce leaf.  Garnish with sliced scallion.  Serve wraps with dipping sauce.

Helpful link to Thai Rice Noodle Salad.


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