Vietnamese grilled pork with rice stick noodles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless pork sirloin; trimmed of fat |
| ½ | pounds | Rice stick noodles |
| 1½ | cup | Leaf lettuce; thinly sliced |
| 2 | mediums | Carrots; grated |
| 2 | cups | Bean sprouts; rinsed and drained |
| ½ | cup | Dry-roasted peanuts; coarsely chopped |
| 3 | tablespoons | Fresh mint; chopped |
| Vietnamese Dressing | ||
Directions
Blend pork marinade ingredients in a food processor or a blender. Combine with pork in a shallow dish and turn to coat. Cover with plastic wrap and let stand at room temperature for 2 hours.
Soften rice stick noodles in hot water, cook until just tender, rinse under cold water, and drain.
Prepare a medium-hot fire for grilling, or preheat the broiler.
Place the noodles in a serving bowl and arrange the lettuce, carrots, and bean sprouts randomly or in concentric circles over the noodles, leaving a space in the center for the pork.
Grill or broil the pork for 10 to 15 minutes poer side, or until the internal temperature registers 155° F to 160° F on an instant-reading thermometer. Transfer to a cutting board and let rest for 5 minutes. Then cut on the diagonal into thin slices. Arrange the meat over the vegetables; sprinkle the peanuts and mint on top. Serve with the Vietnamese Dressing.
Makes 6 servings.
REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@...] Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@... on Feb 15, 1999, converted by MM_Buster v2.0l.