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March 1999 Issue
A Taste of Vietnam
by Philip R. Gantt
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Grilled Pork with Rice Noodles and Vegetables

This recipe is truly simple and extraordinary. I think of this dish as an oriental burrito. It is simple to prepare and delicious at the table. I hope you enjoy this one.
  • 2 tsp. garlic
  • 1 tsp. ginger, sliced
  • 4 tsp. lemon grass, chopped
  • ½ lb. pork, sliced thin, marinated
  • Crushed roasted peanuts
  • 1 head green or red leaf lettuce split into single leaves
  • Rice noodles, soaked in hot water for about 20 minutes
  • 1 sliced or shredded carrot
  • 1 bunch mint leaves
  • Bean sprouts
  • Cilantro sprigs
  • 1 sliced cucumber
  • 1 large white radish, shredded (optional)
  • Fish sauce for garnish
The garlic, ginger and lemon grass can be put through a blender or food processor with a little water to make the marinade. Marinate the sliced pork in the garlic, ginger and lemon grass for about 1 hour before grilling. Grill the pork to taste and arrange on a platter. Top with crushed peanuts. Arrange lettuce leaves and other vegetables on the serving platter and serve at the table.

Each person then takes a leaf of lettuce and fills it with noodles, vegetables and meat, and then tops it with a little fish sauce. Roll the lettuce leaf like a burrito and dig in! This is definitely finger food, and tasty to boot.

  • Yields: 6 servings
  • Preparation Time: 30 minutes
 
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