If you’re craving fresh flavor with a little zing, these Banh Mi Lettuce Wraps will be your new obsession! They pack all the punchy, sweet, and savory fun of the classic Vietnamese sandwich into crunchy lettuce cups—light, vibrant, and perfect for sharing with friends or spicing up a weeknight dinner.
Why You’ll Love This Recipe
- No Boring Lunches: These Banh Mi Lettuce Wraps are loaded with juicy marinated beef, tangy pickled veggies, and all the bright, herby flavors you love—wrapped up in a fresh, handheld bite.
- Lighter, Crunchier Twist: Forget the bread—iceberg lettuce makes these wraps irresistibly crisp (and perfect for anyone avoiding gluten or looking for a lighter meal).
- Meal Prep Friendly: You can make the pickled veggies and marinades ahead, so assembly is a snap when hunger strikes.
- Fun to Share: Perfect as a colorful party appetizer or a build-your-own dinner the whole family will actually get excited about!
Ingredients You’ll Need
Simple, bright, and totally craveable—these ingredients work together to deliver all the punchy, signature flavors of Banh Mi Lettuce Wraps! Each one brings something unique to the table, from the tender beef to the crunchy lettuce to the zippy pickled veg.
- Beef Tenderloin (1 1/2 pounds): The star of the show—tender, juicy beef soaks up all the flavorful marinade and cooks up in minutes.
- Liquid Aminos (4 tablespoons): Adds deep umami flavor; sub with soy sauce or coconut aminos if needed.
- Avocado Oil (4 tablespoons): Brings healthy fat and a neutral base for your marinade; you can swap for any high smoke point oil.
- Maple Syrup (1 tablespoon): Give your marinade a subtle hit of sweetness to balance all those savory notes.
- Chili Garlic Sauce (1 teaspoon): For just the right hint of heat and garlicky depth.
- Fish Sauce (2 tablespoons): Signature umami saltiness and a little funk—don’t skip it if you want that true banh mi flavor!
- Fresh Ginger & Lemongrass (2 tablespoons each, grated): These give your beef those punchy Southeast Asian aromatics: bright, citrusy, and warming.
- Fresh Garlic (1 teaspoon, minced): Rounds out your marinade for a full-bodied finish.
- Fresh Cilantro (2 tablespoons + more for garnish): Brings a cool, herbal pop throughout the wraps and as a finishing touch.
- Iceberg Lettuce (2 heads): The perfect crunchy, sturdy wrapper for all your fillings—use leaves you can easily cup in your hand.
- Pickled Vegetables: This is what delivers the essential banh mi bite—make a quick homemade batch or use a quality store-bought version.
- Jasmine Rice (2 cups, prepared): Adds a fluffy, fragrant base to each lettuce wrap if you want them extra hearty.
Variations
The beauty of Banh Mi Lettuce Wraps is how easy it is to mix things up based on your cravings or dietary needs. Don’t be afraid to get creative—think of this recipe as your playful, customizable base!
- Swap the Protein: Try thinly sliced chicken or pork in place of beef, or even use firm tofu for a vegetarian take. All work gorgeously with the same marinade!
- Low-Carb Version: Skip the rice and load up extra veggies for a light, keto-friendly lettuce wrap.
- Make It Spicy: Add extra chili garlic sauce or a drizzle of sriracha to bring on the heat.
- Noodle Twist: Use rice noodles instead of jasmine rice for another classic Vietnamese banh mi element.
How to Make Banh Mi Lettuce Wraps
Step 1: Marinate the Beef
Start by whipping up the marinade—simply blend (or whisk) together liquid aminos, avocado oil, maple syrup, chili garlic sauce, fish sauce, grated ginger and lemongrass, minced garlic, and chopped cilantro. Pop your sliced beef tenderloin into a large zip-top bag, pour the marinade over, and let it soak for at least an hour—overnight is even better for maximum flavor!
Step 2: Prepare Your Pickled Vegetables
You can use your favorite quick-pickle recipe or grab high-quality pickled veggies from the store. Make sure you have tangy, crunchy additions ready—they’re the soul of a true banh mi! Quick tip: These can be made up to three days ahead, so they’re ready whenever you are.
Step 3: Sear the Beef
Heat your wok or a heavy skillet over high heat until it’s screaming hot. Working in batches (so you don’t crowd the pan), cook the marinated beef strips for 1–2 minutes per side until they’re gorgeously caramelized and cooked through. Remove the beef to a plate as you go to keep things crisp and tender.
Step 4: Assemble Your Lettuce Wraps
Lay two crisp iceberg lettuce leaves on top of each other for extra sturdiness. Spoon on a little jasmine rice, add several strips of your juicy beef, and then pile on a generous scoop of those vibrant pickled veggies. Finish with an extra sprinkle of cilantro or any extra toppings you love—and get ready to devour!
Pro Tips for Making Banh Mi Lettuce Wraps
- Slice the Beef Thinly: For the most tender, fast-cooking strips, slice your beef against the grain and as thin as possible—this lets them soak up all that incredible marinade.
- Lettuce Leaf Prep: Choose large, unblemished iceberg leaves and gently stack two together to prevent tearing and help them hold all those delicious fillings.
- Batch Cooking: Don’t overcrowd the pan—cook the beef in batches on high heat so you get that irresistible caramelized sear instead of steaming.
- Pickle Power: Make your pickled veggies ahead of time—they taste even more punchy after a day or two in the fridge!
How to Serve Banh Mi Lettuce Wraps
Garnishes
Finish off your Banh Mi Lettuce Wraps with a shower of fresh cilantro, some crunchy bean sprouts, or a drizzle of sriracha (or sriracha mayo!). For extra zing, a quick splash of rice vinegar or a sprinkle of toasted sesame seeds will make your wraps especially vibrant and crave-worthy.
Side Dishes
Pair these wraps with a light Vietnamese cucumber salad, an herby rice noodle salad, or even some crispy spring rolls if you’re making it a full feast. On warm days, a tangy limeade or iced jasmine tea is just the thing to round out your table.
Creative Ways to Present
For a party platter, set up a DIY lettuce wrap bar so everyone can build their own, or arrange the wraps on a colorful tray with plenty of toppings in small dishes. You can even serve these wraps “mini-style” for appetizers, using smaller lettuce leaves and bite-sized fillings.
Make Ahead and Storage
Storing Leftovers
Store leftover beef and pickled veggies in separate airtight containers in the fridge. Try to keep lettuce leaves dry and unassembled until you’re ready to eat—this way, everything stays crisp and fresh for up to 3 days!
Freezing
You can freeze the raw, marinated beef in a freezer bag for up to 2 months. When you’re ready, just thaw overnight in the fridge and cook as directed. The pickled veggies and lettuce don’t freeze well, so whip up those fresh for best results.
Reheating
Reheat the cooked beef gently in a hot skillet for just 1–2 minutes, or microwave in short bursts to avoid drying it out. Assemble your wraps with fresh lettuce and toppings for the best texture.
FAQs
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Can I make Banh Mi Lettuce Wraps ahead of time?
Absolutely! Marinate the beef and prepare the pickled veggies up to 3 days early. Cook and slice the beef just before serving, and assemble the wraps fresh for the best crunch.
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What lettuce is best for these wraps?
Iceberg lettuce is fantastic because it’s sturdy and stays crisp, but you can use romaine hearts or even butter lettuce leaves for a more delicate option.
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Can I use another protein instead of beef?
Definitely! Thinly sliced pork, chicken, shrimp, or firm tofu all work beautifully with the banh mi marinade. Just adjust the cooking time as needed depending on your protein.
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What’s the best way to keep the lettuce wraps from falling apart?
Stack two lettuce leaves together for each wrap and avoid overfilling. A gentle rolling motion with your hands as you pick them up also helps keep everything deliciously intact!
Final Thoughts
I hope you absolutely love making—and devouring—these Banh Mi Lettuce Wraps as much as I do. Let their bold, fresh flavors brighten up your table, and don’t hesitate to make them your own. From quick lunches to show-stopping party platters, this is a recipe you’ll want to come back to again and again!
Print
Banh Mi Lettuce Wraps Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
These Banh Mi Lettuce Wraps are a unique twist on the traditional Banh Mi sandwich, featuring tender beef wrapped in crisp lettuce leaves and topped with pickled vegetables and fragrant herbs. A flavorful and refreshing dish that’s perfect for a light and satisfying meal.
Ingredients
For the meat:
- 1 1/2 pounds beef Tenderloin
- 4 tablespoons Liquid Aminos*
- 4 tablespoons Avocado Oil**
- 1 tablespoon Maple Syrup***
- 1 teaspoon Chili Garlic Sauce
- 2 tablespoons Fish Sauce
- 2 tablespoons Fresh Ginger, grated
- 2 tablespoons Fresh Lemongrass, grated
- 1 teaspoon Fresh Garlic, minced
- 2 tablespoons Fresh Cilantro, finely chopped
For the Wraps:
- 2 heads Iceberg Lettuce
- Pickled Vegetables
- 2 cups prepared Jasmine Rice
- 3 tablespoons Fresh Cilantro, finely chopped
Instructions
- For the Pickled Vegetables: Prepare the vegetables according to the recipe: How to Make Pickled Vegetables.
- For the meat:
Prepare the marinade by combining the liquid aminos, avocado oil, maple syrup, chili garlic sauce, fish sauce, ginger, lemongrass, garlic, and cilantro in the jar of a blender. Pour the marinade in a gallon-sized zip-top bag. Add the beef and marinade for 1 hour or up to overnight. Cook the meat in a wok over high heat until browned and cooked through. - For the Wrap Assembly:
Stack two large lettuce leaves, spoon rice onto the lettuce, top with meat strips, pickled veggies, and garnish with cilantro.
Notes
- Prepare the marinade ahead and freeze with uncooked meat for later use.
- Pickled veggies can be made up to 3 days in advance.
- Consider additional garnishes like cilantro, bean sprouts, or Sriracha mayo.
Nutrition
- Serving Size: 1 wrap
- Calories: 360
- Sugar: 5g
- Sodium: Not Provided
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 83mg
