Vietnamese Pork Wraps

Vietnamese pork lettuce wraps are the perfect hot sauce combo and one we've been perfecting for years. In this recipe we share with you the our take on this zinger.

What you need...

4 Garlic Cloves Crushed & Chopped
Large Thumb-Size Piece Fresh Ginger, Grated (Use a Spoon to Peel).
2 Lemongrass Stalks (2 Tablespoon of Lemongrass Paste)
Lime Zest
500g Pork Mince or Mince Alternative for Vegans and Vegetarians
2 Tablespoons of Finely Chopped Fresh Coriander
1 Red Chilli Chopped
1 Large Tablespoon of Brighton Hot Sauce - Watermelon
2 Tablespoon Fish Sauce
Lettuce Leaves or Cups
Vegetable Oil for Frying
Sticky Glaze
1 Tablespoon of Honey
1 Tablespoon of Soy Sauce
2 Tablespoon Fish Sauce
Lime Zest For the Pickled Veg
1 Tablespoon of Sauce
1 Tablespoon of Honey
Juice 2 limes
3 Tablespoon of Warm Water
Salt and Pepper (Push it real good)
3 Carrots, Thinly Sliced Lengthwise
4/5 Radishes, Finely Sliced


  1. For the quick-pickled veg, add all the ingredients in the list together, mix and set aside.

  2. For the meatballs, combine all the ingredients except the oil in a bowl and mix well. Roll into small/medium meatballs, then set aside.

  3. For the glaze, mix the honey, soy, fish sauce and lime zest in a bowl.

  4. Heat a little oil in a pan and start browning the meatballs.

  5. Once the balls are cooked, drizzle the glaze over them, cover with tin foil and place in the warm oven.

  6. Take the pickled veg out of its juices onto some kitchen paper, place the lettuce cups on a large plate/board, place the meatballs into the cups, drizzle some of the glaze on top, add the pickled veg on top and some fresh herbs.

  7. Don't forget a good drizzle of Brighton Hot Sauce - Watermelon and enjoy!