Lemongrass Pork with Vietnamese Table Salad

Lemongrass Pork with Vietnamese Table Salad
Lemongrass Pork with Vietnamese Table Salad
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," says Mai Pham, "the ritual of wrapping meats in crisp lettuce with fresh herbs, then dipping them into a zesty sauce." Provide each person with a little bowl of sauce, as well as the usual plate to make assembly easier.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Asian Vietnamese Salad Leafy Green Pork Vegetable Marinate Lunch Meat Pork Chop Summer Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground white pepper
  • 2 teaspoons fish sauce
  • 3/4 cup hot water
  • 1 1/2 tablespoons fresh lime juice
  • 1 cup fresh cilantro leaves
  • 2 cups bean sprouts
  • 3 1/2 tablespoons sugar
  • 1 cup fresh mint leaves
  • 1 tablespoon golden brown sugar
  • 1/2 cup finely shredded carrot
  • 1 garlic clove, minced
  • 3 tablespoons vegetable oil, divided
  • Carbohydrate 88 g(29%)
  • Cholesterol 109 mg(36%)
  • Fat 26 g(41%)
  • Fiber 7 g(29%)
  • Protein 49 g(98%)
  • Saturated Fat 6 g(30%)
  • Sodium 2705 mg(113%)
  • Calories 772

PreparationFor 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 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.

PreparationFor 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 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.

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