These Vietnamese-style lettuce wraps are one of those dinners that somehow works for everyone at the table from toddlers who like to build their own food, kids who want to dip everything in sauce, and a breastfeeding mom who needs something genuinely nourishing without spending an hour in the kitchen. Before kids, we spent time in Vietnam and it was easily one my favorite places in the world to eat. I love the bright flavors, clean ingredients and emphasis on herbs and vegetables. I was a little nervous about serving this to my 3 and 5 year old, but they gave the meat and rice a 10/10 rating (lettuce and herbs got 2/10).
I love serving meals in a "choose your own adventure" style, something you will see often in my recipes in Naturally Nourished Kids. I have found that my kids are less likely to refuse a new recipe and more likely to eat their dinner if they are able to have autonomy and choice in what goes on their plate. Noah doubled down on meat and rice while Mabel went crazy on cucumbers and Otto had a portion appropriate for baby led weaning.
Why you'll love this
Ground meat (especially with liver) I used Force of Nature Ancestral Ground Chicken (use code BECKIYOO for a discount), which includes added liver, and if you're in a season of fertility, pregnancy, or postpartum recovery, this is one of the most powerful things you can put on your plate. Liver is nature's multivitamin: one of the richest sources of folate for neural tube development, preformed vitamin A retinol, B12, iron, and copper. Even a small amount mixed into ground meat is virtually undetectable in flavor but makes a significant nutritional difference. Ground pork or beef work equally well and are excellent sources of zinc, heme iron, and B vitamins that support hormone health and postpartum healing.
Bone broth Cooking your rice in bone broth instead of water is one of the simplest upgrades you can make to an everyday meal. I use FOND bone broth (use code BECKIYOORD for a discount) , it's slow-simmered, made with quality ingredients, and comes in the perfect jar size for this recipe. Bone broth is rich in collagen and gelatin, which support gut lining integrity, joint health, and skin elasticity-- all things that take a hit during pregnancy and postpartum. It also provides glycine, an amino acid that supports liver detoxification and sleep, and trace minerals like calcium, magnesium, and phosphorus. Your rice soaks all of that up, turning a simple side into something genuinely restorative.
Fish sauce Don't skip this one. Fish sauce is deeply savory and umami-rich, and a natural source of iodine, a mineral critical during pregnancy for fetal brain development and thyroid function, and one that many women are quietly deficient in. A tablespoon or two goes a long way in both flavor and nourishment and you can adjust the amount based on you or your child's palate.
Fresh herbs Basil, cilantro, and mint aren't just garnish, they're rich in antioxidants and polyphenols that support detoxification and reduce inflammation. Cilantro in particular supports gentle detox of heavy metals. Load them on generously.
Ginger and garlic Ginger has long been used to ease nausea, helpful in the first trimester, and also supports digestion and reduces inflammation. Garlic provides allicin, a compound with well-documented immune-supportive properties. Together they build the aromatic base that makes this dish so craveable, with real functional benefits for a body that's growing, healing, or trying to conceive.
Lime and rice vinegar Vitamin C from lime juice enhances the absorption of non-heme iron from the meat, especially important during pregnancy and postpartum when iron needs are elevated.
Butter lettuce Beyond being the perfect vessel for little hands to hold, butter lettuce provides vitamins A and K, both fat-soluble and absorbed beautifully alongside the fat in the meat filling. It also keeps this meal light and easy to digest. I was admittedly out of butter lettuce when I made this the other night, romaine works but will be a little trickier to get into the perfect wrap--still delicious though!
Ingredients
For the filling
2 Tbsp avocado oil
1 bunch green onions, whites and greens divided, chopped
1 inch fresh ginger, grated
4 cloves garlic, minced
2 lbs ground meat (chicken, pork, or beef works here. I used Force of Nature Ancestral Ground Chicken, code BECKIYOO)
1 tsp sea salt
4 Tbsp soy sauce or gluten free tamari
1–2 Tbsp honey
1–2 Tbsp fish sauce
1 Tbsp rice vinegar
Juice of 1 lime
For the bone broth rice
1¼ cups jasmine rice
14 oz FOND bone broth (code BECKIYOORD)
For serving
1–2 heads butter lettuce, leaves separated
2 medium cucumbers, thinly sliced
1 cup fresh basil, loosely packed
1 cup fresh cilantro, loosely packed
½ cup fresh mint, loosely packed
3–4 limes, cut into wedges
Nuoc cham (recipe below) for dipping
Nuoc cham
3 Tbsp fish sauce
Juice of 2 limes
2 Tbsp rice vinegar
2 Tbsp honey
¼ cup warm water
1–2 cloves garlic, minced
1 red chili or pinch of red pepper flakes (optional)
How to make it
Nuoc cham
Combine all nuoc cham ingredients in a small bowl or jar and stir until the honey dissolves. Taste and adjust, it should be tangy, savory, and slightly sweet. Set aside. It only gets better as it sits.
Bone broth rice
I use the Instant Pot for the perfect rice every time, but you can make this stovetop as well.
Rinse rice until water runs clear. Add to the Instant Pot along with the jar of FOND bone broth. Stir so the rice doesn't stick to the bottom, then cook on the rice setting.
The filling
Heat avocado oil in a large skillet over medium-high. Add the white parts of the green onions, ginger, and garlic. Stir for 1–2 minutes until fragrant.
Add ground meat and sea salt. Break it apart and cook through, about 6–8 minutes.
Reduce heat to medium-low. Add tamari, honey, fish sauce, rice vinegar, and lime juice. Stir to coat and simmer 2–3 minutes. Taste and adjust.
Arrange lettuce leaves, cucumber, herbs, lime wedges, and rice on a platter. Top the meat with green onion tops. Let everyone build their own lettuce wraps (or bowls).
Spoon meat into a lettuce leaf or over rice, pile on cucumber and herbs, drizzle generously with nuoc cham, and squeeze fresh lime over the top.
Tips + variations
Meal prep Both the filling and the rice keep well in the fridge for 4–5 days. Make a double batch and use it all week — in rice paper rolls, over fresh greens, or reheated straight from the pan.
Kid-friendly tips Skip the chili in the nuoc cham for little ones and let them dip cucumber and lettuce separately if wrapping feels like too much. The meat over bone broth rice is an easy win for picky eaters, and the herbs can be offered on the side as they grow more adventurous.
Sneak in the liver If you can't find the Force of Nature ancestral blend, add 1–2 oz of finely minced chicken liver to any ground meat. The sauce and aromatics mask it completely.
Nuoc cham notes Make it up to a week ahead and store in a jar in the fridge. You'll want to put it on everything including salads, bowls, grilled chicken. Worth keeping a jar on hand at all times.
For low carb, simply skip the rice
Serves 6–8
Macros per serving (with rice): Calories: 350–400, Protein: 24–28g, Carbs: 32–38g, Fat: 14–18g