Vietnamese Pork Meatballs Lettuce Cups Recipe
Print Pin
5 from 3 votes

Vietnamese Lettuce Cups with Pork Meatballs

Vietnamese pork meatballs are served in a handheld lettuce cup filled with rice noodles and crunchy veggies and served with a fragrant dipping sauce.
Course Appetizer, Dinner, Entree
Cuisine Asian, Vietnamese
Keyword cups, lettuce wraps, pork
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 412kcal
Author Liz Della Croce


Vietnamese Pork Meatballs

  • 1 pound ground pork
  • 1 shallot finely minced
  • 3 tablespoons fish sauce
  • 2 cloves garlic minced
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1/2 teaspoon pepper

Dipping Sauce

  • 1/4 cup fish sauce
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 1 lime juiced
  • 1 tablespoon sugar
  • 1 clove garlic minced
  • 1/2 tablespoon chili garlic paste optional

Lettuce Wraps

  • 12 leaves Bibb lettuce
  • 2 ounces vermicelli rice noodles
  • 1/2 cup carrots grated
  • 1/2 cup cucumber thinly sliced
  • herbs of choice such as basil, mint or cilantro


  • Pre-heat oven to 350 degrees and line a baking sheet with foil. Spray with cooking spray.
  • In a medium bowl, mix together all of the pork meatball ingredients until fully incorporated. Using a large spoon or a small cookie scoop, carefully roll pork mixture into small meatballs and place in a single layer on baking sheet. Bake for 20 minutes or until golden brown.
  • While the meatballs are cooking, prepare rice noodles according to package instructions. Place cooked noodles on a large plate along with the carrots, cucumber and herbs. 
  • Working one lettuce cup at a time, fill each one with equal parts noodles, veggies, herbs and meatballs. Serve with dipping sauce on the side.


Serving: 3cups | Calories: 412kcal | Carbohydrates: 25g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 2304mg | Potassium: 624mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4165IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2.1mg