Ingredients

Barbecued Pork

4 large garlic cloves, thickly sliced

3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise

2 large shallots, thickly sliced

1 1/2 tablespoons sugar

3 tablespoons Asian fish sauce

3 tablespoons fresh lime juice

3 tablespoons vegetable oil

2 tablespoons soy sauce

1 1/2 pounds boneless pork loin, sliced 1/4 inch thick

Rice-Vermicelli Salad

1/2 pound rice vermicelli

4 medium garlic cloves, quartered

3 Thai chiles or 1 large jalapeño, thickly sliced

3 tablespoons sugar

1/4 cup Asian fish sauce

1/2 cup finely chopped cilantro

1/2 cup finely chopped mint

1/4 cup fresh lime juice

1/3 cup water

2 large cucumbers-peeled, halved lengthwise, seeded and thinly sliced crosswise

Carrot and Daikon Pickles (for serving)

3/4 cup white vinegar

2 tablespoons sugar

2 teaspoons kosher salt

3 large carrots, peeled and sliced crosswise 1/8 inch thick

1 pound daikon, peeled and cut into 1 1/2-inch-long matchsticks

Preparation

  1. In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour.

  2. In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.

  3. In a mortar, using a pestle, pound the garlic cloves to a paste with the chiles and sugar. Stir in the fish sauce, cilantro, mint, lime juice and water.

  4. Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water. Cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain thoroughly. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.

  5. Light a grill. Lift the pork slices from the marinade, leaving on some of the flavorings. Grill the pork over a hot fire until nicely charred, about 2 minutes per side. Transfer the pork to plates and serve with the rice-vermicelli salad. Pass the Carrot and Daikon Pickles at the table.

Carrot and Daikon Pickles

  1. In a medium bowl, combine the vinegar, sugar and kosher salt; stir to dissolve the sugar and salt. Add the carrots and daikon. Cover them with a small plate and a heavy can to keep them submerged in the pickling liquid. Let stand at room temperature for 2 hours.
  • The pickles can be refrigerated for up to 1 week.