Ingredients
- Pork
3 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons dark brown sugar
1 pork tenderloin (about 1 pound), trimmed and sliced crosswise into 1/8-inch-thick rounds
Dressing
2/3 cup fish sauce
1/2 cup warm water
6 tablespoons juice from 3 limes
5 tablespoons sugar
3 fresh Thai, serrano, or jalapeño chiles , seeds and ribs removed, chiles minced (see note)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
Salad
3 large carrots , peeled and grated on the large holes of a box grater (about 1 1/2 cups)
1 large cucumber , peeled, seeded, and sliced into 2-inch-long matchsticks
1/4 cup chopped unsalted roasted peanuts , plus extra for garnish
1 fresh Thai, serrano, or jalapeño chile , seeds and ribs removed, chile minced
8 ounces dried rice vermicelli
4 cups red or green leaf lettuce , thinly sliced
1/2 cup loosely packed fresh Thai basil leaves (see note)
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh mint leaves
1 recipe Fried Shallots (see related recipe) (optional)
Description
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