Lemongrass Pork with Vietnamese Table Salad

Name: Lemongrass Pork with Vietnamese Table Salad
Yield: 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 inch thick); 1 small English hothouce 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

By Mai PhamPhotographer Tina Rupp

May 31, 2005

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Recipe notes