noodle salad |
2/3 pound dry rice noodles |
2 cups shredded green leaf lettuce |
1 1/2 cups bean sprouts |
1/3 cucumber, seeded, cut into thin matchsticks |
1/3 cup mint leaves, cut in thirds |
1/3 cup basil leaves |
pork |
2 tablespoons minced lemongrass |
2 tablespoons sesame seeds, lightly toasted, coarsely ground |
1 tablespoon oyster sauce |
1 tablespoon fish sauce |
1 1/2 teaspoons caramel sauce or 1 teaspoon light brown sugar |
1 onion, minced |
1 clove garlic, minced |
2 tablespoons vegetable oil |
2/3 pound pork tenderloin |
garnishes |
2 tablespoons onion |
4 tablespoons chopped roasted peanuts |
vietnamese dipping sauce |
3 chili pepper |
1 clove garlic, sliced |
3 tablespoons sugar |
2/3 cup water |
1 1/2 tablespoons fresh lime juice |
1/4 cup fish sauce |
2 tablespoons finely shredded carrots |
