Lemongrass Pork With Rice Noodles - cooking recipe

Ingredients

4 cloves garlic, peeled
2 None red chili peppers, coarsely chopped
2 tbsp sugar
1/4 cup fish sauce
1/4 cup chopped cilantro
1/4 cup chopped fresh mint, plus additional leaves, to serve
1/4 cup freshly squeezed lime juice
None None FOR THE PORK
1 2/3 lbs pork tenderloin, thinly sliced
3 stalks lemongrass, lower 4 inches only (tough layers removed), chopped
2 None shallots, coarsely chopped
1 tbsp sugar
2 tbsp fish sauce
2 tbsp fresh lime juice
2 tbsp peanut or vegetable oil
1 1/2 tbsp soy sauce
None None FOR THE RICE NOODLE SALAD
9 oz dried rice noodles
2 large cucumbers, peeled, seeded and thinly sliced
1 None carrot, peeled and cut into sticks

Preparation

For the dressing, pound garlic, chili peppers and sugar in a mortar. Stir in fish sauce, cilantro, mint, lime juice and 1/3 cup water. Set aside.
For the pork, pulse garlic, lemongrass and shallots in food processor until finely chopped. Add sugar, fish sauce, lime juice, oil and soy sauce and process until well combined. Transfer to a large bowl. Add pork and toss to coat. Cover and refrigerate for at least 1 hour, or overnight.
For the noodle salad, place noodles in a large bowl. Cover with cold water and soak for 20 mins. Drain and cook in boiling water for about 1 min until just tender. Drain; rinse in cold water and drain again. Place in large serving bowl. Add half of the dressing and toss well.
Heat a grill pan on high heat or preheat the grill to medium-high. Remove pork from marinade (but don't rub marinade off). Cook for about 2 mins each side, until charred. Arrange pork, cucumbers, carrot and additional mint leaves over noodles. Serve with remaining dressing.