San Choy Bao (Pork and Water Chestnut Lettuce Wraps)

Updated Aug. 13, 2025

Time Information

• Total Time: 35 minutes

• Prep Time: 20 minutes

• Cook Time: 15 minutes

Ingredients

For the Crunchy Noodles (Optional)

• 2 ounces dried rice vermicelli, broken into small pieces

• Canola oil, for frying

For the Sauce

• 2 teaspoons cornstarch

• 3 tablespoons soy sauce

• 3 tablespoons hoisin sauce or tian mian jiang (sweet bean sauce), plus extra for serving

• 1½ tablespoons Shaoxing wine or dry sherry (or substitute with rice wine)

• 1 tablespoon toasted sesame oil

For the Filling

• 2 tablespoons canola oil

• 3 garlic cloves, finely chopped

• 1 (1-inch) piece fresh ginger, peeled and minced

• 1 red Fresno or serrano chile, finely chopped (seeded for milder heat)

• ½ large yellow onion, diced

• 1 pound ground pork, chicken, or turkey (preferably with 15–20% fat content for richness)

• Freshly ground white or black pepper

• 2 celery stalks, diced, plus leaves for garnish

• 1 (8-ounce) can water chestnuts, drained and diced (or 3 fresh water chestnuts, peeled and diced)

• 1 head iceberg lettuce, leaves separated and chilled

Preparation

Step 1: Prepare the Crunchy Noodles (Optional)

• Line a plate with paper towels and place a slotted spoon nearby.

• Pour ½ inch of canola oil into a small saucepan. Heat over medium until the oil shimmers (2–3 minutes).

• Oil test: Drop a tiny piece of vermicelli into the oil. It should puff and turn white instantly. If it browns/burns, reduce heat slightly.

Step 2: Fry the Noodles

• Add a small bundle of vermicelli to the hot oil. Cook 1 second until puffed and white. Transfer immediately to the paper towel plate. Repeat with remaining noodles until all are crispy. Set aside.

Step 3: Make the Sauce

• In a small bowl, dissolve cornstarch in 1 tablespoon water. Stir in soy sauce, hoisin, wine, and sesame oil. Whisk until smooth.

Step 4: Sauté Aromatics

• Heat 2 tablespoons canola oil in a wok/skillet over high heat. When shimmering, add garlic, ginger, and chile. Stir 10 seconds until fragrant.

• Add onion; cook 1–2 minutes until translucent at edges.

Step 5: Cook the Meat

• Add ground meat, spread and break into pieces. Season heavily with pepper. Cook 2–3 minutes until fully browned.

Step 6: Add Vegetables & Finish

• Stir in celery and water chestnuts. Cook 1–2 minutes until crisp-tender.

• Pour sauce into the wok. Stir 1–2 minutes until thickened. Transfer to a serving platter.

Step 7: Assemble

• Serve alongside chilled lettuce leaves, crispy noodles (optional), and extra hoisin.

• To eat: Swipe lettuce leaf with hoisin, spoon filling, top with noodles, and fold.

Pro Tips & Variations

• Meat: Use pork belly, dark chicken, or turkey for richer flavor.

• Vegetables: Substitute jicama for water chestnuts (fresher) or add bamboo shoots.

• Time-Saving: Use a food processor to mince aromatics.

• Lettuce: Bibb lettuce folds easier than iceberg.

Reader Reviews

• “Substituted jicama for water chestnuts—fresher and crispier!”

• “I used baked corn tortilla chips instead of fried noodles; still crunchy!”

• “Family loved it, but iceberg was hard to separate. Bib lettuce next time.”

• “Perfect for parties—prep ahead, assemble at the table!”

Enjoy these crispy, savory wraps with friends or family!