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Grilled Lemongrass Pork Tenderloin Skewers

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 recipe rice Vermicelli: Bun Thit, recipe follows

1 large shallot, finely chopped

Fish Dipping sauce: Nuoc Cham

Recipe courtesy Corinne Trang, Authentic Vietnamese Cooking, Simon & Schuster, 1999

1 or more bird's eye or thai chiles, seeded and minced

1 tablespoon soy sauce

1/4 cup fish sauce

2 tablespoons vegetable oil

1 large clove garlic, minced

1 shallot, peeled, thinly sliced, and rinsed (optional)

1/2 cup lime or lemon juice

Nuoc cham, as needed, recipe follows

2 large cloves garlic, finely chopped

16 bamboo skewers, soaked for 20 minutes and drained

3 tablespoons water

3 tablespoons sugar

1/2 cup chopped unsalted roasted peanuts

1 pound pork tenderloin, thinly sliced

1/3 cup fish sauce

2 stalks lemongrass, outer leaves and tops removed, root ends trimmed, and stalks finely grated

5 tablespoons sugar

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