Grilled Pork and Noodle Salad with Basil, Cilantro, and Mint
Spicy pork tenderloin gets tossed with delicate rice vermicelli and
a medley of fresh herbs in this noodle salad, which is satisfying
yet surprisingly light.
Photography: Katie Quinn Davies
Martha Stewart Living, April 2011
- Prep Time 30 minutes
- Total Time 1 hour 40 minutes
- Serves 6
- 2 teaspoons sambal oelek (Asian chili paste; <a href="http://ethnicfoodsco.com" target="_blank">ethnicfoodsco.com</a>)
- 3 tablespoons plus 2 teaspoons nam pla (Asian fish sauce; <a href="http://ethnicfoodsco.com" target="_blank">ethnicfoodsco.com</a>)
- 1 tablespoon plus 1 teaspoon safflower oil
- 1 pork tenderloin (about 14 ounces), trimmed
- 1/4 cup fresh lime juice (from 2 limes)
- 3 tablespoons sugar
- 1 tablespoon finely chopped fresh red Thai chile
- 5 ounces rice vermicelli
- 2 cucumbers, preferably Persian, very thinly sliced lengthwise, preferably on a mandoline
- 1/2 large carrot, peeled and cut into matchsticks
- 1 small shallot, very thinly sliced lengthwise (about 1/4 cup)
- 1/3 cup coarsely chopped fresh cilantro
- 1/3 cup coarsely chopped fresh mint
- 1/3 cup coarsely chopped fresh basil
- Garnish: cilantro, mint, and basil sprigs
- Rub sambal oelek, 2 teaspoons nam pla, and 1 teaspoon oil over pork to coat completely. Let marinate in refrigerator, covered, for at least 1 hour.
- Heat grill to high. Grill pork, rotating often, until charred on all sides and an instant-read thermometer inserted into the center reaches 140 degrees, about 20 minutes. Transfer to a platter, and tent with foil. Let rest for 10 minutes.
- Meanwhile, whisk together remaining 3 tablespoons nam pla and tablespoon safflower oil, the lime juice, sugar, and chile in a large bowl until sugar dissolves.
- Bring a large pot of water to a boil. Cook noodles according to package instructions until al dente. Drain, and rinse under cold water. Drain very well, and add to bowl with sauce.
- Thinly slice pork on the bias, and add to bowl along with cucumbers, carrot, shallot, and chopped herbs. Toss well to coat, and arrange on a platter. Garnish with herb sprigs.
Pork can be marinated for up to 2 days. Salad can be refrigerated for up to 3 hours. Garnish with herb sprigs just before serving.
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