1 small baby pineapple cored peeled halved thinly sliced cut into 2 wedges, ,
2 cups bean sprouts
3 heads boston lettuce separated cored
0.5 cup carrots shredded finely
1 small hothouse cucumber english halved lengthwise thinly sliced
2 teaspoons fish sauce
1 cup cilantro leaves fresh
1 cup mint leaves fresh
1 garlic clove minced
1 tablespoon brown sugar
0.5 cup green onions chopped (white and pale green parts only)
0.3 teaspoon ground pepper white
3 tablespoons lemongrass chopped
1.5 tablespoons juice of lime fresh
1.5 pounds pork loin chops boneless thick (each)
8 ounce rice vermicelli noodles dried
20 shiso leaves fresh green
2 tablespoons soya sauce
3.5 tablespoons sugar
1 cup thai basil leaves fresh
2 thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced
3 tablespoons vegetable oil divided
0.8 cup water hot
Equipment
bowl
pot
grill
tongs
cutting board
Directions
Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish.
Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes.
Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
Prepare barbecue (medium-high heat).
Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness.
Transfer pork to cutting board.
Let rest 10 minutes.
Cut pork crosswise into 1/3-inch-wide strips.
Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables.
