Ingredients Jump to Instructions ↓

  1. Barbecued Pork

  2. 4 large garlic cloves, thickly sliced

  3. 3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise

  4. 2 large shallots, thickly sliced

  5. 1 1/2 tablespoons sugar

  6. 3 tablespoons Asian fish sauce

  7. 3 tablespoons fresh lime juice

  8. 3 tablespoons vegetable oil

  9. 2 tablespoons soy sauce

  10. 1 1/2 pounds boneless pork loin, sliced

  11. 1/4 inch thick

Instructions Jump to Ingredients ↑

  1. In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour.

  2. In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.

  3. In a mortar, using a pestle, pound the garlic cloves to a paste with the chiles and sugar. Stir in the fish sauce, cilantro, mint, lime juice and water.

  4. Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water. Cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain thoroughly. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.

  5. Light a grill. Lift the pork slices from the marinade, leaving on some of the flavorings. Grill the pork over a hot fire until nicely charred, about 2 minutes per side. Transfer the pork to plates and serve with the rice-vermicelli salad. Pass the Carrot and Daikon Pickles at the table.


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