Honey Lemongrass Pork Skewers with Rice Vermicelli

Recipes

Fried Rice

Salad Rolls

"An Ngon"
"Eat Well"

Honey Lemongrass Pork Skewers with Rice Vermicelli

PART 1
6 oz Pho Van's Lemongrass Sauce
1 pound pork tenderloin, thinly sliced
16 bamboo skewers, about 6-8 inches long

PART 2
12 oz of dried rice vermicelli (*see cooking instruction)
10 green leaves lettuce, julienned
1 carrot, peeled, julienned
1 cucumber, peeled, and julienned
15 large mint leaves, julienned
15 stems of cilantro, chopped
8 oz of bean sprouts
4 oz of roasted crust peanuts

6 oz of Pho Van's house dressing

PART 1

In a large bowl, add pork and 6 oz of Pho Van's Lemongrass sauce, allow to marinate for at least 1 hour or better over night.

Slice three to four slices of pork onto each skewer. Make sure meat is flat. Be sure the skewer going through the slice several times. Grill over a barbecue until the edges crisp (about 2 to 3 minutes each side).

PART 2

In a large salad bowl, mix in all ingredients except the noodle and peanuts.

*Cooking the noodles in a large pot add 6 cups of water and bring it to boil, add noodles and cook it for about 7 minutes. Rinse with cold water and drained.

To serve, use a salad plate, about 3 oz of rice vermicelli, about 4 oz of mixed green, set it on the plate, sprinkle of crushed peanuts and placing 3 pork skewers on top, pour in about an ounce of Pho Van's house dressing.