Name: Lemongrass Pork with Vietnamese Table Salad
Yield: Makes 4 servings
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 ich thick); 1 small English hothouse 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

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Lemongrass Pork with Vietnamese Table SaladTina Rupp

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.

Recipe notes

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