Prep 20 mins
Cook 15 mins
Based on America's Test Kitchen recipe. Serve with rice and steamed vegetables. First step: Prep tenderloin and stick in freezer; then assemble and prep other ingredients. You can make the toasted rice powder from scratch easily: Toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle.
- 1 lb pork tenderloin
- 2 1⁄2 tablespoons fish sauce
- 3 teaspoons toasted rice powder (kao kua)
- white rice
- 1⁄4 cup low sodium chicken broth
- 1 small onions or 2 shallots
- 2 limes, juiced
- 2 teaspoons sugar
- 1⁄4 teaspoon red pepper flakes
- 3 tablespoons fresh mint leaves, chopped
- 3 tablespoons fresh cilantro leaves, chopped
- 1 head bibb lettuce, leaves separated but left whole
- Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes).
- Meanwhile, prepare rice powder if needed (if you're making it from scratch, toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle). Slice onion thinly. Assemble other ingredients.
- Process partially frozen meat, 1/2 at a time, in food processor, pulsing 5-6 times until coarsely chopped. Stir 1 tablespoon fish sauce into ground meat and refrigerate 15 minutes to marinade meat.
- Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.
- Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink.
- Transfer pork to large bowl and cool 10 minutes. Add 1½ tablespoons fish sauce, remaining rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro.
- Serve with lettuce leaves.