Vietnamese Pork Tenderloin

Ingredients

• 16  basil 
• 16  boston lettuce leaves ( 2 heads)
• 1 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 0.3 cup carrots grated
• 1 cup cilantro leaves 
• 0.3 cup roasted peanuts unsalted finely chopped
• 1 cup cucumber english sliced
• 2.5 tablespoons fish sauce divided
• 1 cup bean sprouts fresh
• 1 teaspoon garlic minced
• 2  garlic clove 
• 1 inch ginger peeled halved
• 1 pound pork tenderloins trimmed
• 0.3 cup juice of lemon fresh
• 4 inch lemon grass fresh halved
• 1 tablespoon soy sauce 
• 16  mint leaves 
• 2 ounces vermicelli 
• 0.3 cup rice vinegar 
• 1  serrano chiles divided thinly sliced
• 1  shallots halved
• 2 tablespoons sugar 
• 2  thai chile thinly sliced

Equipment

• food processor
• bowl
• grill
• ziploc bags
• skewers

Directions

1. Combine first 6 ingredients in a mini food processor; pulse until coarsely ground. With processor on, add soy sauce, 1 tablespoon fish sauce, and oil; process until blended.
2. Combine mixture and pork in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
3. Combine carrot and sugar in a medium bowl; let stand 10 minutes.
4. Add juice, vinegar, 1 1/2 tablespoons fish sauce, minced garlic, and 1 sliced chile; stir until sugar dissolves.
5. Cook noodles according to package directions, omitting salt and fat.
6. Drain and rinse with cold water; drain well.
7. Preheat grill to high heat.
8. Remove pork from marinade; discard marinade. Thread pork evenly onto 6 (12-inch) skewers.
9. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly charred.
10. Top each lettuce leaf evenly with pork, noodles, and remaining ingredients.
11. Serve with dipping sauce.