Recipe by Rita~
This interesting Vietnamese grilled dish combines pork with the sweet spice of anise and cinnamon. The longer the pork is marinated, the more flavorful the dish. To serve according to Vietnamese tradition, wrap in lettuce leaves, with noodles and fresh mint and cilantro leaves inside. I found this recipe at the EthnicGrocer sight. How good and easy does it sound! I think I'll make it with chicken!
Top Review by Cheff Steff
Thank you, Thank you, Thank you. This is the recipe I have been searching for years for! I am living in a city that doesn't have a Vietnamese Restaurant, but this is just like the pork from my old town. I sliced the pork very thin (as thin as I could). Marinated with this exact recipe for 4-5 hours and grilled it on the BBQ. I put salad consisting of lettuce, cucumber, mint leaves and cilantro leaves in the bottom of each bowl. Placed rice vermecelli on top of that, and a couple slices of pork on that. Sprinkled peanuts on top. Then poured a bit of Recipe #172588 on top just like they do at Vietnamese restaurants. Voila! Absolutely perfect and my husband and kids loved it! Thank you Rita!
- 453.59 g pork tenderloin
- 236.59 ml soy sauce
- 2.46 ml cinnamon, ground
- 2.46 ml anise, freshly ground
- 14.79 ml ginger, chopped
- 14.79 ml stir-fry oil
- 14.79 ml sugar
- 2.46 ml garlic, chopped
- lettuce leaf
- mint leaf
- cilantro leaf
- 236.59 ml vermicelli, cooked
Directions See How It's Made
- Cut pork into 8 to 10 strips.
- Combine marinade ingredients.
- Add meat and marinate meat for 1 hour.
- Grill or broil pork until done, about 10-15.
- Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter.
- To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.