Name: Vietnamese Grilled Pork With Rice Stick Noodles
Ingredients: 1 1/2 lb Boneless pork sirloin; trimmed of fat; 1/2 lb Rice stick noodles; 1 1/2 c Leaf lettuce; thinly sliced; 2 md Carrots; grated; 2 c Bean sprouts; rinsed and drained; 1/2 c Dry-roasted peanuts; coarsely chopped; 3 tb Fresh mint; chopped; Vietnamese Dressing

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Asian	Asian, Pasta, Pork & ham	1	servings

INGREDIENTS

1 1/2	lb	Boneless pork sirloin; trimmed of fat
1/2	lb	Rice stick noodles
1 1/2	c	Leaf lettuce; thinly sliced
2	md	Carrots; grated
2	c	Bean sprouts; rinsed and drained
1/2	c	Dry-roasted peanuts; coarsely chopped
3	tb	Fresh mint; chopped
		Vietnamese Dressing

INSTRUCTIONS

Blend pork marinade ingredients in a food processor or a blender. Combine
with pork in a shallow dish and turn to coat. Cover with plastic wrap and
let stand at room temperature for 2 hours.
Soften rice stick noodles in hot water, cook until just tender, rinse under
cold water, and drain.
Prepare a medium-hot fire for grilling, or preheat the broiler.
Place the noodles in a serving bowl and arrange the lettuce, carrots, and
bean sprouts randomly or in concentric circles over the noodles, leaving a
space in the center for the pork.
Grill or broil the pork for 10 to 15 minutes poer side, or until the
internal temperature registers 155° F to 160 ° F on an instant-reading
thermometer. Transfer to a cutting board and let rest for 5 minutes. Then
cut on the diagonal into thin slices. Arrange the meat over the vegetables;
sprinkle the peanuts and mint on top. Serve with the Vietnamese Dressing.
Makes 6 servings.
REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]
Recipe by: Asian Noodles - Nina Simonds
Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by
MM_Buster v2.0l.

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