| 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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