Lemongrass Pork with Vietnamese Table Salad
From lunasea 16 years ago
- 20 minutes to make
- Serves 4
Great for a summer party, this recipe doubles easily, and most of the elements can be done ahead. This dish exemplifies the lively and engaging nature of the Vietnamese table - the ritual of wrapping meats in crisp lettuce with fresh herbs, then dipping them into a zesty sauce. Read more Provide each person with a little bowl of sauce, as well as the usual plate to make assembly easier. Enjoy. Recipe from Bon Appétit. See less
Ingredients
- Dipping Sauce: shopping list
- 3/4 cup hot water shopping list
- 5 tablespoons fish sauce* shopping list
- 3 1/2 tablespoons sugar shopping list
- 1 1/2 tablespoons fresh lime juice shopping list
- 2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced shopping list
- 1 garlic clove, minced shopping list
- ~~~~ shopping list
- Pork: shopping list
- 6 green onions (white and pale green parts only), chopped (about 1/2 cup) shopping list
- 3 tablespoons chopped lemongrass shopping list
- 2 tablespoons soy sauce shopping list
- 1 tablespoon golden brown sugar shopping list
- 2 teaspoons fish sauce shopping list
- 1/4 teaspoon ground white pepper shopping list
- 3 tablespoons vegetable oil, divided shopping list
- 1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 inch thick) shopping list
- ~~~~ shopping list
- Salad and Noodles: shopping list
- 1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise shopping list
- 1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced shopping list
- 2 cups bean sprouts shopping list
- 1 cup fresh Thai basil leaves shopping list
- 1 cup fresh cilantro leaves shopping list
- 1 cup fresh mint leaves shopping list
- 20 fresh green shiso leaves shopping list
- 1/2 cup finely shredded carrot shopping list
- 1 8- to 9-ounce package dried rice vermicelli noodles shopping list
- 3 heads of butter lettuce, cored, leaves separated shopping list
How to make it
- For Dipping Sauce:
- Mix all ingredients in small bowl. Season sauce to taste with salt.
- ** Can be made 1 day ahead. Cover and chill.
- ~~~~
- For Pork:
- 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.
- ~~~~
- For Salad and Noodles:
- Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter.
- **Can be prepared 2 hours ahead. Cover; chill.
- 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.
- Prepare grill (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.
- 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.
The Rating
Reviewed by 8 people-
This is so healthy, fresh and fabulous. Great Way to start my diet. Now what do we do about that "Pizza" ????????????
Hugs-Marky
marky90
in Dearborn loved it
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MMMMMM OH this looks delicious!!!!!
neena51
in Hollywood loved it
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Wow... wow... 5,5,5,5,5....!!!! You really take me here with your recipes, Vicky!
berry
in Myrtle Beach loved it
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