Ingredients
1 jalapeno pepper, seeded and minced3 tablespoons lime juice2 tablespoons fish sauce or soy sauce2 teaspoons brown sugar2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices1 package (8.8 ounces) vermicelli-style thin rice noodlesDRESSING:1/4 cup water2 tablespoons lime juice1 tablespoon fish sauce or soy sauce1/2 teaspoon brown sugarSALAD:2 cups shredded lettuce2 plum tomatoes, sliced1 medium cucumber, julienned2 medium carrots, julienned1/2 cup coarsely chopped fresh cilantro1/4 cup loosely packed fresh mint leaves
Preparation
In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight.
Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°.
Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.
