Grilled Pork vermicelli salad

The girls loved this dish tonight. I am unsure why I never made it for them before I just assumed they wouldn't eat it, but they both kept slurping up the noodles and saying "mmm, mmm" Diva said it was delicious, so I guess I will be making this again. The pork in this recipe made enough for at least two meals for the girls and I so we will be having leftovers. There is a lot of preparation for the salad but a lot of it can be done before hand. The nam pla dressing or sauce can bet stored in the fridge for up to a month. I made the marinade for the pork the night before and put it in a zip top bag in the fridge and added the pork in the morning. The noodles and vegetables can be prepped the night before also. When you are ready to eat all you have to do is cook the pork, slice it and assemble the salad.
Grilled Pork Vermicelli Salad


The Pork-
3-4 large cloves of garlic peeled
3 stalks of fresh lemon grass, the tender inner
4-5 Kiffer leaves
2 large shallots
1-2 tablespoons of sugar depending on taste I use less
3 tablespoons Nam Pla (fish sauce)
3 tablespoons fresh lime juice
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 pounds of pork (boneless loin sliced 1/4 inch thick, chops, whatever you want)

The salad-
Rice vermicelli
Finely chopped herbs- cilantro, Thai basil, spearmint
Cucumber
Carrot
Lettuce - Romaine
Nam pla dressing

You can top the salad with crushed roasted peanuts also.

For the pork-


I keep lemon grass and kiffer leaves in the freezer because I can't get it all the times I need it from the store.








Place the lemon grass (cut up, outer harder parts discarded- which I forgot), garlic, kiffer, and shallots in a food processor. Pulse until finely chopped.







Add the sugar.









Pulse some more.









Add fish sauce.








Lime juice.












Add the soy sauce.









And the oil.
Process it well...







Place it into a zip top bag. You can add your meat now or wait until the morning.






Marinate the pork for at least an hour and up to 11 hours.









I broiled these on high for 10 minutes on the first side and about 8 on the second, these were bone IN, if you have boneless just cook it for shorter. It's better on the grill but I don't like to grill unless DH is here to do it. Let the rest for 10 minutes while you prepare the salads. Then slice it thinly against the grain.







Assemble the salad-


Peel the cucumber, if it has seeds scoop them out with a spoon. Slice thinly.








I grate my carrot with this doo hickey. It's great for papaya too. But you can thinly slice them or grate them.











See? Nice and easy.








Chop the cilantro, mint and basil. Don't look too close at this picture, there is only cilantro.






Take your lettuce leaves roll them up and slice them as pictured.










I arranged everything on a plate for easy assembly, I also added some lime wedges just in case.







Cook the vermicelli as directed on the packaging. Then rise well with cold water- until the water is fairly clear shown.








Now I wish I could do this as neatly, nicely and tightly as my mom, but I can't, especially when trying to take pictures too. But pick some noodles up with with your fingers (or chopsticks),






Wrap them around your fingers and then GENTLY squeeze the water out of them. Place them on a paper towel lined plate.








Like this. Cover this with a wet paper towel and refrigerate until chilled or ready to serve. If you won't be eating for more than a day i would cover the wet paper towel with plastic wrap.
When they come out of the fridge they will hold their shape, once moist with sauce they will break apart.





For the salad place some lettuce at the bottom of a bowl, top with some noodles, herbs, carrots, cucumber slices...








Add your sliced pork and serve with the dressing on the side. I just spoon it over the top for everyone.








This is how Piglet had hers, she can't chew lettuce well.








 Grilled Pork Vermicelli Salad


The Pork-
3-4 large cloves of garlic peeled
3 stalks of fresh lemon grass, the tender inner
4-5 Kiffer leaves
2 large shallots
1-2 tablespoons of sugar depending on taste I use less
3 tablespoons Nam Pla (fish sauce)
3 tablespoons fresh lime juice
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 pounds of pork (boneless loin sliced 1/4 inch thick, chops, whatever you want)

The salad-
Rice vermicelli
Finely chopped herbs- cilantro, Thai basil, spearmint
Cucumber
Carrot
Lettuce - Romaine
Nam pla dressing

You can top the salad with crushed roasted peanuts also.

For the pork-
Place the lemon grass (chopped cut up, outer harder tough discarded), garlic, kiffer, sugar and shallots in a food processor. Pulse until finely chopped.
Add fish sauce, lime juice, oil, and the soy sauce. Process or blend well, if you have a good blender.
Place it into a zip top bag. You can add your meat now or wait until the morning.
Marinate the pork for at least an hour and up to 11 hours.
Marinade can be made the night before, and pork added in the morning to marinade.
Broil high for 10 minutes on the first side and about 8 on the second, these were bone IN, if you have boneless just cook it for shorter. Or grill.  Let the rest for 10 minutes while you prepare the salads. Then slice it thinly against the grain.

Prepare the vegetables-
Peel the cucumber, if it has seeds scoop them out with a spoon. Slice thinly.
Grate the carrots.
Chop the cilantro, mint and basil.
Shred the lettuce by stacking the leaves on top of each other, rolling them up and slicing them.
Cut the lime into wedges
Cook the vermicelli as directed on the packaging. Then rise well with cold water- until the water is fairly clear shown.
P\ick some noodles up with with your fingers (or chopsticks), wrap them around your fingers and then GENTLY squeeze the water out of them. Place them on a paper towel lined plate or in a colander.
Cover with a wet paper towel until serving time.

To assemble the salad- place some lettuce at the bottom of a bowl, top with some noodles, herbs, carrots, cucumber slices. Add sliced pork and serve with the dressing on the side.