Lemongrass Pork with Vietnamese Table Salad

Ingredients for Lemongrass Pork with Vietnamese Table Salad

• 180ml hot water

• 5 tablespoons fish sauce*

• 3 1/2 tablespoons sugar

• 1 1/2 tablespoons fresh lime juice

• 2 Thai bird chillies with seeds or 1/2 jalapeño chilli with seeds, minced

• 1 garlic clove, minced

• 6 spring onions (white and pale green parts only), chopped (about 120ml )

• 45ml chopped lemongrass*

• 2 tablespoons soy sauce

• 1 tablespoon golden brown sugar

• 2 teaspoons fish sauce

• 1/4 teaspoons ground white pepper

• 45ml vegetable oil, divided

• 1 1/2 to 800g 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 coriander leaves

• 1 cup fresh mint leaves

• 20 fresh green shiso leaves

• 1/2 cup finely shredded carrot

• 1 8- to 250g package dried rice vermicelli noodles

• 3 heads of butter lettuce, cored, leaves separated

How to make Lemongrass Pork with Vietnamese Table Salad

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 refrigerate at least 30 minutes and up to 2 hours.

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 centre of platter. Mound lettuce leaves in large shallow bowl.

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.

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.