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Ingredients

• Dipping Sauce:
• 3/4 cup hot water
• 5 tablespoons fish sauce*
• 3 1/2 tablespoons sugar
• 1 1/2 tablespoons fresh lime juice
• 2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced
• 1 garlic clove, minced
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• Pork:
• 6 green onions (white and pale green parts only), chopped (about 1/2 cup)
• 3 tablespoons chopped lemongrass
• 2 tablespoons soy sauce
• 1 tablespoon golden brown sugar
• 2 teaspoons fish sauce
• 1/4 teaspoon ground white pepper
• 3 tablespoons vegetable oil, divided
• 1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 inch thick)
• ~~~~
• Salad and Noodles:
• 1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
• 1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced
• 2 cups bean sprouts
• 1 cup fresh Thai basil leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 20 fresh green shiso leaves
• 1/2 cup finely shredded carrot
• 1 8- to 9-ounce package dried rice vermicelli noodles
• 3 heads of butter lettuce, cored, leaves separated

Description

Great For A Summer Party, This Recipe Doubles Easily, And Most Of The Elements Can Be Done Ahead. This Dish Exemplifies The Lively And Engaging Nature Of The Vietnamese Table - The Ritual Of Wrapping Meats In Crisp Lettuce With Fresh Herbs, Then Dipping

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