Prep time
Total time
25 MIN
Recipe by La Petite Bette.


  • Dipping Sauce:


  1. In a large frying pan, heat oil. Saute garlic and ginger until fragrant but not grilled.
  2. Add ground pork breaking up with a wooden spoon until cooked half-way. Add crumbled tofu and chopped shiitake mushrooms and continue breaking up the mixture.
  3. Add Campbell’s mushroom broth, fish sauce, soy sauce and maple syrup. Bring to a boil, then reduce and simmer until liquid is evaporated, about 20 minutes. Stir frequently. 
  4. While the meat is cooking, prepare the lettuce leaves and the nuoc mam dipping sauce. 
  5. For the Nuoc mam dipping sauce: Combine water with vinegar and sugar. Stir well to dissolve. Add garlic, peppers and fish sauce. 
  6. For serving, present lettuce leaves on platter, with stuffing on the side and garnishes (peanuts, green onions, cilantro) on the table available to share. Each guest should have their own small dipping bowl of nuoc nam. 

Recipe Tips

  • Carb friendly, you can make this recipe gluten free depending on choice of ingredients (some soy sauce contain gluten or wheat).
  • Pork can easily be substituted for ground chicken or turkey or recipe could be made with tofu only.

Recipe Made With

CAMPBELL’S ® Ready To Use Mushroom Broth

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