This is an absolutely delicious dish that my family loves.  I know it’s healthy and low-fat but I’ve had a terrible time finding calorie counts on some of it so I’m going to do my best.


1 Tbsp. Peanut Oil

2 Tbsp. Fish Sauce

2 Tbsp. Soy Sauce

1 tsp. sugar

8 oz. pork tenderloin (all visible fat removed, cut into thin bitesize strips

8 Green leaf lettuce leaves

3 Tbsp. chopped cilantro

Nuoc Cham Sauce for dipping (recipe below)

In  a wok or heavy pan, heat the oil, tuk trey, and soy sauce with the sugar.  Add the pork strips and stir fry over medium heat until all the liquid evaporates.  Cook the pork until it turns brown (almost caramelized, but not burnt).

Drop spoonfuls of the cooked pork into lettuce leaves, add cilantro, roll up the lettuce leaves like an egg roll and serve with dipping sauce.  (I like to add sliced tomatoes and cucumbers to the plate and drizzle the dipping sauce over all of it.

Note:  This recipe supposedly serves two to four but we don’t eat just a couple of these for a snack.  Since we’re making a meal of it, I would say it serves two at most.

Calories (120 per serving: if serving two)

Nuoc Cham Dipping Sauce

4 crushed garlic cloves

1/2 tsp. chili paste

1 Tbsp. sugar or Splenda

juice of 1 lime

4 Tbsp. Nuoc Mam (fish sauce)

Calories (10 or so per serving)

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