Lemongrass Pork with Vietnamese Table Salad

Ingredients for Lemongrass Pork with Vietnamese Table Salad

• 180ml hot water

• 5 tablespoons fish sauce*

• 3 1/2 tablespoons sugar

• 1 1/2 tablespoons fresh lime juice

• 2 Thai bird chillies with seeds or 1/2 jalapeño chilli with seeds, minced

• 1 garlic clove, minced

• 6 spring onions (white and pale green parts only), chopped (about 80g )

• 3 tablespoons chopped lemongrass*

• 2 matskedar sojasås

• 1 tablespoon golden brown sugar

• 2 teaspoons fish sauce

• 1/4 teaspoons ground white pepper

• 45ml vegetable oil, divided

• 1 1/2 to 800g boneless pork loin chops (each 1/3 to 1/2 ich 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

• 2 cups bean sprouts

• 1 cup fresh Thai basil leaves

• 1 cup fresh coriander leaves

• 1 cup fresh mint leaves

• 20 fresh green shiso leaves

• 1/2 cup finely shredded carrot

• 1 8- to 250g package dried rice vermicelli noodles

• 3 heads of butter lettuce, cored, leaves separated

Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)

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.

Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (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 centre 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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