Lemongrass Pork with Vietnamese Table Salad

Name: Lemongrass Pork with Vietnamese Table Salad
Ingredients: 3/4 cup hot water; 5 tablespoons fish sauce*; 3 1/2 tablespoons sugar; 1 1/2 tablespoons fresh lime juice; 2 Thai bird chiles with seeds or 1/2 jalapeno chile with seeds, minced; 1 garlic clove, minced; 6 green onions (white and pale green parts only), chopped (about 1/2 cup); 3 tablespoons chopped lemongrass*; 2 tablespoons soy sauce; 1 tablespoon golden brown sugar; 2 teaspoons fish sauce; 1/4 teaspoon ground white pepper; 3 tablespoons vegetable oil, divided; 1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick); 1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise; 1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced; 2 cups bean sprouts; 1 cup fresh Thai basil leaves; 1 cup fresh cilantro leaves; 1 cup fresh mint leaves; 20 fresh green shiso leaves; 1/2 cup finely shredded carrot; 1 8- to 9-ounce package dried rice vermicelli noodles; 3 heads of butter lettuce, cored, leaves separated

24 ingredients

23 steps

Ingredients

3/4 cup hot water
5 tablespoons fish sauce*
3 1/2 tablespoons sugar
1 1/2 tablespoons fresh lime juice
2 Thai bird chiles with seeds or 1/2 jalapeno chile with seeds, minced
1 garlic clove, minced
6 green onions (white and pale green parts only), chopped (about 1/2 cup)
3 tablespoons chopped lemongrass*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
2 teaspoons fish sauce
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil, divided
1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)
1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced
2 cups bean sprouts
1 cup fresh Thai basil leaves
1 cup fresh cilantro leaves
1 cup fresh mint leaves
20 fresh green shiso leaves
1/2 cup finely shredded carrot
1 8- to 9-ounce package dried rice vermicelli noodles
3 heads of butter lettuce, cored, leaves separated

Directions

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.