Yield: Serves 4 (serving size: 4 wraps and 3 tablespoons sauce)
Total: 1 Hour, 23 Minutes
Ingredients:
2 tablespoons sugar
1 teaspoon freshly ground black pepper
2 garlic cloves
1 shallot, halved
1 (4-inch) piece fresh lemongrass, halved
1 (1-inch) piece peeled ginger, halved
1 tablespoon lower-sodium soy sauce
2 1/2 tablespoons fish sauce, divided
1 tablespoon canola oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/4-inch slices
1/3 cup grated carrot
2 tablespoons sugar
1/4 cup fresh lemon juice
1/4 cup rice vinegar
1 teaspoon minced garlic
1 Thai or serrano chile, thinly sliced and divided
2 ounces rice vermicelli
Cooking spray
16 Bibb lettuce leaves (about 2 heads)
1 cup cilantro leaves
1 cup sliced English cucumber
1 cup fresh bean sprouts
1/3 cup finely chopped unsalted, dry-roasted peanuts
16 basil leaves
16 mint leaves
2 Thai chiles, thinly sliced
Procedure:
1. Combine first 6 ingredients in a mini food processor; pulse until coarsely ground. With processor on, add soy sauce, 1 tablespoon fish sauce, and oil; process until blended. Combine mixture and pork in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
2. Combine carrot and sugar in a medium bowl; let stand 10 minutes. Add juice, vinegar, 1 1/2 tablespoons fish sauce, minced garlic, and 1 sliced chile; stir until sugar dissolves.
3. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
4. Preheat grill to high heat.
5. Remove pork from marinade; discard marinade. Thread pork evenly onto 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly charred.
6. Top each lettuce leaf evenly with pork, noodles, and remaining ingredients. Serve with dipping sauce.
Magazine: Steven Raichlen, Cooking Light, July 2012
Photo By: Johnny Autry; Styling: Mary Clayton Carl
Source: http://www.myrecipes.com/recipe/vietnamese-pork-tenderloin-50400000122081/