Lemongrass Pork with Vietnamese Table Salad
A fresh and vibrant Vietnamese dish featuring grilled lemongrass-marinated pork served with rice noodles, fresh herbs, and vegetables. The dish is complemented by a flavorful fish sauce-based dipping sauce and wrapped in butter lettuce leaves for a perfect combination of textures and flavors.
Ingredients
- •¾ cup hot water
- •5 tablespoons fish sauce
- •3½ tablespoons sugar
- •1½ tablespoons fresh lime juice
- •2 whole Thai bird chiles
- •1 clove garlic
- •6 whole green onions
- •3 tablespoons chopped lemongrass
- •2 tablespoons soy sauce
- •1 tablespoon golden brown sugar
- •2 teaspoons fish sauce
- •¼ teaspoon ground white pepper
- •3 tablespoons vegetable oil
- •1¾ pounds boneless pork loin chops
- •1 whole English hothouse cucumber
- •1 whole baby pineapple
- •2 cups bean sprouts
- •1 cup fresh Thai basil leaves
- •1 cup fresh cilantro leaves
- •1 cup fresh mint leaves
- •20 leaves fresh green shiso leaves
- •½ cup finely shredded carrot
- •1 package dried rice vermicelli noodles
- •3 heads butter lettuce
- •cored
- •leaves separated
Cooking Instructions
- 1.
Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
5 min
- 2.
Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
30 min
- 3.
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
10 min
- 4.
Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
15 min
- 5.
Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
20 min
- 6.
Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.
10 min
