Ingredients: |
Ingredients: 1/4 cup plus 2 tbsp fish sauce 2 tablespoons (packed) brown sugar 1/2 teaspoon grated garlic 4 boneless pork cutlets or chops (1 lb total), pounded 1/4 inch thick 1/2 cup fresh lime juice 1/4 cup granulated sugar 1/2 small red chile (optional) 2/3 pound dried rice vermicelli 2 teaspoons vegetable oil 3 cucumbers, cut into cubes 5 carrots, shredded 1/2 head green-leaf lettuce, thinly sliced 1 bunch cilantro, chopped 1 bunch mint, chopped
|
Directions: |
Directions:1. In a bowl, mix 2 tbsp. fish sauce, the brown sugar, garlic and 2 tbsp. water, stirring until the sugar dissolves. Put the pork in a resealable bag, pour in the fish sauce mixture and massage to coat the pork. Let the pork marinate at room temperature for at least 1 hour, or refrigerate overnight. 2. Bring a large pot of water to a boil. Meanwhile, in a small jar or plastic container with a lid, shake the lime juice, remaining 1/4 cup fish sauce, the granulated sugar and chile, if using, to make the dressing. 3. Add the vermicelli to the boiling water and cook until tender, about 5 minutes. Rinse under cold water; drain well. In a large, heavy skillet, heat the oil over high heat until smoking. Add the pork, reserving the marinade. Cook, turning once, until the meat is golden-brown, 2 to 3 minutes. Pour the marinade into the skillet and cook, turning the pork once, until the marinade is thickened to a glaze, about 30 seconds. Transfer the pork to a cutting board; let rest for 5 minutes. Thinly slice against the grain. 4. Divide the noodles among bowls. Arrange the pork, cucumbers, carrots, lettuce, cilantro and mint on top. Pour on the dressing before eating. |