Only a very hot grill gets tasty charred edges.
Vietnamese Pork Tenderloin
Ingredients
2 tablespoons sugar
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves
- 1 shallot, halved
- 1 (4-inch) piece fresh lemongrass, halved
- 1 (1-inch) piece peeled ginger, halved
- 1 tablespoon lower-sodium soy sauce
- 2 1/2 tablespoons fish sauce, divided
- 1 tablespoon canola oil
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/4-inch slices
- 1/3 cup grated carrot
- 2 tablespoons sugar
- 1/4 cup fresh lemon juice
- 1/4 cup rice vinegar
- 1 teaspoon minced garlic
- 1 Thai or serrano chile, thinly sliced and divided
- 2 ounces rice vermicelli
- Cooking spray
- 16 Bibb lettuce leaves (about 2 heads)
- 1 cup cilantro leaves
- 1 cup sliced English cucumber
- 1 cup fresh bean sprouts
- 1/3 cup finely chopped unsalted, dry-roasted peanuts
- 16 basil leaves
- 16 mint leaves
- 2 Thai chiles, thinly sliced
- Preparation
- 1. Combine first 6 ingredients in a mini food processor; pulse until coarsely ground. With processor on, add soy sauce, 1 tablespoon fish sauce, and oil; process until blended. Combine mixture and pork in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
- 2. Combine carrot and sugar in a medium bowl; let stand 10 minutes. Add juice, vinegar, 1 1/2 tablespoons fish sauce, minced garlic, and 1 sliced chile; stir until sugar dissolves.
- 3. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
- 4. Preheat grill to high heat.
- 5. Remove pork from marinade; discard marinade. Thread pork evenly onto 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly charred.
- 6. Top each lettuce leaf evenly with pork, noodles, and remaining ingredients. Serve with dipping sauce.
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