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.

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