Ingredients
1
1/2 tbsp fresh lime juice
2
Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced
6
green onions (white and pale green parts only), chopped (about 1/2 cup)
3
tbsp chopped lemongrass*
1
tbsp golden brown sugar
1/4
tsp ground white pepper
3
tbsp 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 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
1
cup fresh Thai basil leaves
1
cup fresh cilantro 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
Directions
2.
Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
4.
Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
5.
For salad and noodles:
6.
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
7.
Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
8.
Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
9.
Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.
New-York Restaurants
