Vietnamese Pork, Grilled
Fish sauce can be found in Asian markets. But to avoid purchasing a whole bottle when you only need 2 teaspoons for this Vietnamese pork, substitute a mixture of 1/2 teaspoon anchovy paste and 2 teaspoons dark soy sauce.
2 large shallots
2 tsp fish sauce
2 tsp soy sauce
2 Tbsp vegetable oil
2 Tbsp brown sugar
1 1/2 lb pork loin, sliced into 1/4-inch thick pieces
1 (5-ounce) can chow mein noodles
4 green onions, sliced
Mince shallots. Combine shallots, fish sauce, soy sauce, oil and brown sugar in a large bowl. Stir until sugar dissolves.
Add pork to bowl; turn to coat with sauce. Cover; refrigerate for 20 minutes.
Preheat grill or broiler. Grill pork until just done, about 5 minutes on each side.
Slice pork into strips. Place noodles on a serving plate. Arrange pork over noodles. Top with green onions.
Vietnamese Pork recipe tip: To quickly peel the shallots, drop them in boiling water. Let stand for 30 seconds; drain and rinse with cold water. The papery skins will then slip off easily.