Lemongrass Pork with Vietnamese Table Salad

This was such a fun lunch. Jeff and I had a picnic in the living room. This recipe is from Bon Appetit June 2005 magazine.





Lemongrass Pork with Vietnamese Table Salad

Dipping Sauce

  • 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)

Salad and Noodles

  • 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


Dipping Sauce
Mix all ingredients in small bowl. Season sauce to taste with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.

Mix first 6 ingredients and 2 tablespoons oil in 11×7-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

Salad and Noodles
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. DO AHEAD Can be prepared 2 hours ahead. Cover; chill.

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.

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

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.



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