Lemongrass Pork with Vietnamese Table Salad

  1. Mix all ingredients in small bowl.
  2. Season sauce to taste with salt.
  3. (Can be made 1 day ahead.
  4. Cover and chill.)
  5. Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish.
  6. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer.
  7. Cover and refrigerate at least 30 minutes and up to 2 hours.
  8. Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter.
  9. (Can be prepared 2 hours ahead.
  10. Cover; chill.)
  11. Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes.
  12. Drain.
  13. Arrange in center of platter.
  14. Mound lettuce leaves in large shallow bowl.
  15. Prepare barbecue (medium-high heat).
  16. Brush grill rack with remaining 1 tablespoon oil.
  17. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness.
  18. Transfer pork to cutting board.
  19. Let rest 10 minutes.
  20. Cut pork crosswise into 1/3-inch-wide strips.
  21. Place pork and any juices from board atop noodles.
  22. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables.
  23. Serve with sauce for dipping.

water, fish sauce, sugar, lime juice, bird chiles, garlic, green onions, soy sauce, golden brown sugar, fish sauce, ground white pepper, vegetable oil, pork loin chops, hothouse cucumber, pineapple, bean sprouts, fresh thai basil leaves, fresh cilantro, mint, carrot, noodles, butter

Taken from www.epicurious.com/recipes/food/views/lemongrass-pork-with-vietnamese-table-salad-232268 (may not work)

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