| Ingredients: 1 chilies, green thai 1 Clove(s) minced garlic 1 Tablespoon(s) sugar 3/5 Cup(s) hot water 5 Tablespoon(s) fish sauce 4 Tablespoon(s) lime juice 1 Package(s) rice noodles 1 boston lettuce 1 Cup(s) fresh cilantro 1 Cup(s) fresh mint 1 minced shallot 1/2 Teaspoon(s) freshly ground black pepper 1/2 Teaspoon(s) baking soda |
Directions:
Make the dressing Take the stem off of the thai pepper (or one half jalapeno) and mince (including the seeds). Grind in a mortar and pestle with garlic and sugar. Place the paste in a bowl. Add two more tablespoons of sugar, hot water, fish sauce and lime juice. Cook the noodles Boil the rice noodles in unsalted water for 4 minutes. Rinse in cold water to stop cooking. Let cool and dry. Tear up lettuce, chop peeled cucumber, cilantro, mint and arrange on a platter. Make the pork patties In a bowl, mix shallot, 1 tblsp fish sauce, 1.5 tsp of sugar, .5 tsp black pepper, .5 tsp baking soda. Mix. Add pork and mix. Divide into 12 patties for 1 pound of pork. Grill 4 minutes on a side. Beware of grease fire with drippy pork. Place the finished patties directly into the bowl of sauce. Let rest for 5 minutes. Place the pork on the noodles and serve with all the veggies. |