Dan and Steph’s Vietnamese chicken lettuce cups

Fresh and flavoursome, just how we like it! These lettuce cups are loaded with pickled veg and tender marinated chicken - they're guaranteed to be a new regular on the dinner rotation.



Note: + marinating & 10 mins resting time



  • 2 garlic cloves
  • 1 lemongrass stem, coarsely chopped
  • 1/2 bunch spring onions, coarsely chopped
  • 2 tbs fish sauce
  • 1 tbs sesame oil
  • 1/2 tsp white pepper
  • 1 tsp salt
  • 2 tbs honey
  • 4 chicken thigh fillets
  • 1 carrot, peeled, cut into matchsticks
  • 1/4 green cabbage, shredded
  • 1 cup (220g) caster sugar
  • 2 whole star anise
  • 2 cups (500ml) white vinegar
  • 125g vermicelli noodles
  • 8 baby cos lettuce leaves
  • 1 cup (80g) bean sprouts
  • 1/2 cup (70g) salted roasted peanuts, coarsely chopped
  • Coriander or mint leaves, to serve



Line a large roasting tray with baking paper. Combine the garlic, lemongrass, spring onion, fish sauce, oil, pepper, salt and honey in a food processor. Process until smooth. Arrange chicken on the lined tray and coat in the garlic mixture. Cover with plastic wrap and place in the fridge for 30 mins or overnight to develop the flavours.


Combine the carrot and cabbage in a large heatproof bowl. Combine the sugar, star anise and vinegar in a large saucepan. Bring to the boil over high heat, stirring until sugar dissolves. Reduce heat and simmer for 10 mins. Carefully pour over the carrot mixture in the bowl and set aside for 30 mins to soak. Drain well. 


Meanwhile, preheat oven to 180°C. Bake the chicken for 25 mins or until the chicken is cooked through. Set aside for 10 mins to rest. Slice the chicken, reserving any pan juices.


Place the noodles in a large heatproof bowl and cover with boiling water. Soak for 3-4 mins or until the noodles are tender. Drain well.


Arrange the lettuce leaves on a serving platter. Top with noodles, chicken, carrot mixture, bean sprouts and peanut. Drizzle with reserved pan juices and sprinkle with coriander or mint leaves to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.