Fresh Vietnamese Lettuce Cups with Creamy Peanut Drizzle

This recipe brings the heart of Vietnamese summer fare to your plate with no cooking required. Juicy prawns, crisp lettuce leaves, aromatic herbs, and crunchy vegetables form the base, while a bold and creamy peanut sauce ties it all together with flavor that sings. Whether you’re prepping a healthy weeknight meal or building a party platter, these wraps are fresh, flexible, and undeniably fun to eat.

The beauty of this dish is in its interactive nature—everyone builds their own wraps, adding as much or as little as they want. Perfect for picky eaters or those who love variety, you can swap out proteins or even go vegetarian with tofu or tempeh. Make it your own while still honoring the classic Vietnamese flavor profile that makes these wraps absolutely crave-worthy.

Full Recipe:

For the Lettuce Wraps:

• 300g / 10 oz cooked prawns/shrimp, halved horizontally

• 75g / 2.5 oz dried vermicelli noodles

• 12-20 small lettuce leaves (baby cos, butter lettuce, or iceberg)

• 2 medium carrots, julienned or pickled

• 1/2 daikon (white radish), julienned or pickled

• 2 cups bean sprouts

• 2 cucumbers, julienned

• 2 cups mint leaves

• 2 cups coriander (or use chives + more mint as a sub)

• 3 red bird’s eye chillies, thinly sliced (optional)

• 1/4 cup roasted peanuts, finely chopped

For the Quick Pickled Vegetables (optional but recommended):

• 2 medium carrots, peeled and julienned

• 1/2 daikon, peeled and julienned

• 1 1/2 cups boiling water

• 1/2 cup white sugar

• 4 tsp kosher salt

• 3/4 cup rice wine vinegar (or apple cider vinegar)

For the Vietnamese Peanut Sauce:

• 2 tbsp natural peanut butter (unsweetened)

• 2 tbsp hoisin sauce

• 1–2 tbsp lime juice (or rice vinegar)

• 1/3 cup low-fat coconut milk

• 1 large garlic clove, grated

• 1 tsp sambal oelek or chili paste (optional)

• 1 tsp dark soy sauce

• 1 tsp white sugar

• 1/2 tsp kosher salt

Directions:

1. Make the Pickled Veggies: Dissolve sugar and salt in boiling water, then add vinegar. Submerge julienned carrots and daikon. Let sit for at least 2 hours (can be stored for weeks in the fridge).

2. Prepare the Sauce: Mix all sauce ingredients in a bowl. Let it sit to allow flavors to meld.

3. Cook Noodles: Soak vermicelli in boiling water per packet instructions. Drain, rinse with cold water, and set aside.

4. Prep Prawns: Cut prawns in half lengthwise and remove veins.

5. Arrange Ingredients: On a large platter, place lettuce leaves, prawns, noodles, veggies, herbs, and peanuts.

6. Assemble Wraps: Take a lettuce leaf, add noodles, veggies, herbs, and prawns. Drizzle with peanut sauce, sprinkle with peanuts and chilli. Fold and enjoy!

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes
Kcal: 320 kcal | Servings: 4 servings