Lemongrass Pork with Vietnamese Table Salad
Lemongrass Pork with Vietnamese Table Salad is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Mix all ingredients in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
