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Vietnamese Grilled Lemongrass Pork With Noodle Salad

Need a recipe to feed a crowd that everyone will love? Try Vietnamese Grilled Lemongrass Pork with Noodle Salad.

Vietnamese Grilled Lemongrass Pork with Noodles

Hosting overnight guests and feeding a crowd is common in our house over the holidays so any recipe that I can put together quickly is a must for my sanity! My family (even the littlest ones) loves Vietnamese caramel sauce on anything. Vietnamese caramel sauce is bittersweet not like our creamy caramel dessert sauce. This recipe is kind of a cheaters version of this sauce. You can make your own or buy it pre-made at any Asian grocery store. I did neither but found a way to make a dish that sure tastes like it is one of the primary ingredients. This
recipe requires overnight marinating so it is an easy dinner to make the next day.

Vietnamese Grilled Lemongrass Pork

4-5 lbs. boneless pork butt, sliced ½ inch thick

4-5 stalks of lemongrass, bottom third only, trim the ends and finely chopped

3 garlic cloves finely chopped

1 lg shallot finely chopped

3 Tablespoons of soy sauce

½ cup of brown sugar

1.5 teaspoons of black pepper

2 Tablespoons of fish sauce

1 Tablespoon of sesame oil

Remove the large pieces of fat but not all from the pork. You will need some to keep the pork from drying out. Put all the ingredients except the pork in a food processor and process to a fine texture. Pour it into a large Ziploc bag. Add the pork slices and massage until all the slices are evenly coated. Refrigerate overnight. Light a charcoal grill. When coals are a gray color, grill the pork slices until you have a nice char about 6-8 minutes, turning frequently. Remove from grill. Cover loosely with foil and let it rest for about 10 minutes. Serve with the noodle salad.

Noodle Salad

2 (16 oz) Old Fashioned Egg Noodles Fine, cooked according to pkg. direction

2 lg cucumbers, peeled, seeded and chopped into ½” pieces

1 cup of cilantro finely chopped

1 (10 oz) bag of angel hair cabbage

½ cup of roasted peanuts, coarsely chopped

Salad Dressing (Nuoc Cham)

½ cup of lime juice

1/3 cup of fish sauce

1 cup of water

2 teaspoons of Thai chili garlic sauce

Mix the cooked noodles, cucumber, cilantro and cabbage together. In a separate bowl whisk the all the salad dressing ingredients together. Pour the dressing over the noodle salad, toss well and top with the roasted peanuts.

Serves 8

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