Serves 6

Recipes » Vietnamese Lemongrass Grilled Pork Bowls with Artisan Spaghettini and Fresh Veggies

Vietnamese Lemongrass Grilled Pork Bowls with Artisan Spaghettini and Fresh Veggies

Name: Vietnamese Lemongrass Grilled Pork Bowls with Artisan Spaghettini and Fresh Veggies
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Ingredients: 2 tbsp (30 mL) fish sauce; 2 tbsp (30 mL) liquid honey; 2 tbsp (30 mL) oyster sauce; 2 tbsp (30 mL) soy sauce; 2 green onions (minced); 1 stalk lemongrass (minced (peel tough outer layers, remove woody tops and bruise tender stalk with back of knife)); 2 cloves garlic (minced); 2 pork tenderloins (each 12 oz/375 g) (cut into 1/2-inch (1 cm) rounds); 6 radishes (thinly sliced); 1 1/2 cups (375 mL) matchstick carrots; 1/2 cup (125 mL) rice wine vinegar; 2 tbsp (30 mL) granulated sugar; 1 tsp (5 mL) salt; 1/4 cup (60 mL) rice wine vinegar; 3 tbsp (45 mL) lime juice; 2 tbsp (30 mL) fish sauce; 2 tbsp (30 mL) liquid honey; 2 cloves garlic (minced); 1/4 tsp (1 mL) chili flakes; 1 box (450 g) Italpasta Artisan Spaghettini; 1/2 English cucumber (sliced lengthwise into ribbons ); 2 cups (500 mL) shredded romaine lettuce; 1/3 cup (75 mL) packed fresh cilantro leaves; 1/3 cup (75 mL) packed fresh mint leaves; 3/4 cup (175 mL) chopped toasted peanuts (optional)

Ingredients

Grilled Pork:

2 tbsp (30 mL) fish sauce
2 tbsp (30 mL) liquid honey
2 tbsp (30 mL) oyster sauce
2 tbsp (30 mL) soy sauce
2 green onions, minced
1 stalk lemongrass, minced (peel tough outer layers, remove woody tops and bruise tender stalk with back of knife)
2 cloves garlic, minced
2 pork tenderloins (each 12 oz/375 g), cut into 1/2-inch (1 cm) rounds

Quick-Pickled Vegetables:

6 radishes, thinly sliced
1 1/2 cups (375 mL) matchstick carrots
1/2 cup (125 mL) rice wine vinegar
2 tbsp (30 mL) granulated sugar
1 tsp (5 mL) salt

Dressing

1/4 cup (60 mL) rice wine vinegar
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) fish sauce
2 tbsp (30 mL) liquid honey
2 cloves garlic, minced
1/4 tsp (1 mL) chili flakes

1 box (450 g) Italpasta Artisan Spaghettini
1/2 English cucumber, sliced lengthwise into ribbons
2 cups (500 mL) shredded romaine lettuce
1/3 cup (75 mL) packed fresh cilantro leaves
1/3 cup (75 mL) packed fresh mint leaves
3/4 cup (175 mL) chopped toasted peanuts , optional

Instructions

Grilled Pork: In large bowl, stir together fish sauce, honey, oyster sauce, soy sauce, green onions, lemongrass and garlic. Toss pork tenderloin with marinade to coat. Marinate in refrigerator for at least 20 minutes or up to 1 hour.
Preheat grill to medium-high heat; grease grates well.
Grill pork, flipping halfway through, for 10 to 12 minutes or until cooked through and grill-marked (discard marinade).
Quick-Pickled Vegetables: In medium bowl, toss together radishes, carrots, vinegar, sugar and salt. Let stand for 15 to 20 minutes or until lightly pickled.
Dressing: Meanwhile, in small bowl, whisk together rice vinegar, 1/3 cup (75 mL) water, lime juice, fish sauce, honey, garlic and chili flakes.
Assembly: Cook spaghettini according to package directions. Drain and divide among 6 bowls.
Top noodles with sliced pork, pickled vegetables, cucumber ribbons, lettuce, cilantro and mint. Drizzle with dressing. Garnish with peanuts, if desired.