Lemongrass Pork with Vietnamese Table Salad

Lemongrass Pork with Vietnamese Table Salad
Photo by Tina Rupp

Ingredients

  • 1 cup fresh mint leaves
  • 1 garlic clove
  • ½ cup carrot
  • 2 teaspoons fish sauce
  • 2 cups bean sprouts
  • 3 tablespoons vegetable oil
  • 2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds
  • + 17 more ingredients
    • 1 baby pineapple or 1/2 small pineapple
    • 3 butter lettuce
    • 3 tablespoons lemongrass
    • 1 ½ tablespoons fresh lime juice
    • ¼ teaspoon ground white pepper
    • 20 fresh green shiso leaves
    • 1 small English hothouse cucumber
    • 1 ¾ pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)
    • 6 green onions
    • 1 cup fresh cilantro leaves
    • 1 tablespoon golden brown sugar
    • 1 cup fresh Thai basil leaves
    • 5 tablespoons fish sauce
    • 1 8- to 9-ounce package dried rice vermicelli noodles
    • 3 ½ tablespoons sugar
    • 2 tablespoons soy sauce
    • ¾ cup water

Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.) 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 refr...

View full recipe at Epicurious

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