- 4 large garlic cloves, thickly sliced.
- 3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise.
- 2 large shallots, thickly sliced.
- 1 1/2 tablespoons sugar.
- 3 tablespoons Asian fish sauce.
- 3 tablespoons fresh lime juice.
- 3 tablespoons vegetable oil.
- 2 tablespoons soy sauce.
- 1 1/2 pounds boneless pork loin, sliced 1/4 inch thick.
- 1/2 pound rice vermicelli.
- 4 medium garlic cloves, quartered.
- 3 Thai chiles or 1 large jalapeño, thickly sliced.
- 3 tablespoons sugar.
- 1/4 cup Asian fish sauce.
- 1/2 cup finely chopped cilantro.
- 1/2 cup finely chopped mint.
- 1/4 cup fresh lime juice.
- 1/3 cup water.
- 2 large cucumbers—peeled, halved lengthwise, seeded and thinly sliced crosswise.
- Carrot and Daikon Pickles, for serving.
- 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. Refrigerate for 1 hour.
- Cover the rice vermicelli with cold water and let soak until pliable for 20 min.
- 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.
- Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water. Cook until almost tender for 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.
- Light a grill. Lift the pork slices from the marinade, leaving on some of the flavourings. 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.
Read More: Halloween Noodles
Source: Food & Wine
Recipe by: Marcia Kiesel