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Lemongrass Pork with Vietnamese Table Salad


Lemongrass Pork with Vietnamese Table Salad Recipe

Ingredients:
  • 3/4 cup hot water
  • 5 tablespoons fish sauce
  • 3 1/2 tablespoons sugar
  • 1 1/2 tablespoons fresh lime juice
  • 2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced
  • 1 garlic clove, minced
  • 6 green onions (white and pale green parts only), chopped (about 1/2 cup)
  • 3 tablespoons chopped lemongrass
  • 2 tablespoons soy sauce
  • 1 tablespoon golden brown sugar
  • 2 teaspoons fish sauce
  • 1/4 teaspoon ground white pepper
  • 3 tablespoons vegetable oil, divided
  • 1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 inch thick)
  • 1 small English hothouce 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 cilantro leaves
  • 1 cup fresh mint leaves
  • 20 fresh green shiso leaves
  • 1/2 cup finely shredded carrot
  • 1 8- to 9-ounce package dried rice vermicelli noodles
  • 3 heads of butter lettuce, cored, leaves separated
Directions:
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