Spyro Ananiades
TVWBB Fan
1 1/2 lb. boneless pork tenderloin, trimmed
10 cloves garlic
3 shallots
2 Tbs. Chinese rice wine or sake
7 Tbs. sugar, divided
1 cup fish sauce, divided
1 Tbs. safflower oil
1/2 lb. rice stick noodles, cooked
1 1/2 cups leaf lettuce, thinly sliced
1 1/2 cups carrots, grated
2 cups bean sprouts, rinsed and drained
1/2 cup dry-roasted peanuts, coarsely chopped
2 Tbs. fresh mint, chopped
2/3 cup Japanese rice vinegar
2+ small hot red chile peppers, seeded and julliened
In a blender, combine 4 cloves garlic, shallots, Chinese rice wine or sake, 1 1/2 Tbs. sugar, 1/4 cup fish sauce, and safflower oil. Blend to a paste.
Place pork in a shallow dish. Cover with mixture. Cover dish with and let stand at room temperature for 2 hours.
Prepare a medium-hot fire for grilling.
Place the noodles in a serving bowl and arrange lettuce, carrots, and bean sprouts over the noodles, leaving a space for the pork.
Grill the pork until the internal temperature registers 155º on a thermometer. Transfer to a cutting board and let rest for 10 minutes. Then cut on the diagonal into thin slices. Arrange the meat over the vegetables; sprinkle with peanuts and mint.
Combine 3/4 cup fish sauce, Japanese rice vinegar, chile peppers, 6 cloves minced garlic, and 5 1/2 Tbs. sugar. Drizzle over salad.
10 cloves garlic
3 shallots
2 Tbs. Chinese rice wine or sake
7 Tbs. sugar, divided
1 cup fish sauce, divided
1 Tbs. safflower oil
1/2 lb. rice stick noodles, cooked
1 1/2 cups leaf lettuce, thinly sliced
1 1/2 cups carrots, grated
2 cups bean sprouts, rinsed and drained
1/2 cup dry-roasted peanuts, coarsely chopped
2 Tbs. fresh mint, chopped
2/3 cup Japanese rice vinegar
2+ small hot red chile peppers, seeded and julliened
In a blender, combine 4 cloves garlic, shallots, Chinese rice wine or sake, 1 1/2 Tbs. sugar, 1/4 cup fish sauce, and safflower oil. Blend to a paste.
Place pork in a shallow dish. Cover with mixture. Cover dish with and let stand at room temperature for 2 hours.
Prepare a medium-hot fire for grilling.
Place the noodles in a serving bowl and arrange lettuce, carrots, and bean sprouts over the noodles, leaving a space for the pork.
Grill the pork until the internal temperature registers 155º on a thermometer. Transfer to a cutting board and let rest for 10 minutes. Then cut on the diagonal into thin slices. Arrange the meat over the vegetables; sprinkle with peanuts and mint.
Combine 3/4 cup fish sauce, Japanese rice vinegar, chile peppers, 6 cloves minced garlic, and 5 1/2 Tbs. sugar. Drizzle over salad.