Ingredients
1/2 cup white vinegar1/4 cup sugar1/8 teaspoon salt2 medium carrots, julienned1/2 medium onion, cut into thin slicesFILLING:1 pound ground pork1 tablespoon minced fresh gingerroot1 garlic clove, minced2 tablespoons reduced-sodium soy sauce1 tablespoon mirin (sweet rice wine)1/4 teaspoon salt1/4 teaspoon pepper1 teaspoon fish sauce, optionalASSEMBLY:8 Bibb lettuce leaves1/2 English cucumber, finely chopped1 small sweet red pepper, finely chopped3 green onions, chopped1/2 cup each coarsely chopped fresh basil, cilantro and mint1 jalapeno pepper, seeded and finely chopped1/4 cup salted peanuts, choppedHoisin sauceLime wedges
Preparation
In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes.
In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce.
To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
