Lemongrass pork lettuce cup Courtesy of Ming Tsai

By á-943

Ingredients

• Ingredients
• 1 small package (about 7 ounces) rice vermicelli
• Juice of 1 lime
• 2 tablespoons fish sauce
• 1 bunch scallions, white and green parts separated, thinly sliced
• 2 tablespoons canola oil
• 1 tablespoon minced ginger
• 2 tablespoons minced lemongrass, white part only
• 1 jalapeño pepper, minced
• Kosher salt and freshly ground black pepper
• 1 pound ground pork
• 1 large head iceberg lettuce

Preparation

Step 1

1. Put the noodles in a medium bowl and fill it with hot water to cover. When the noodles have softened, after about 15 minutes, drain and measure 3 packed cups of noodles. Return the noodles to the bowl and add the lime juice, fish sauce and scallion greens, toss, and set aside.

2. Heat a medium heavy skillet over medium heat. Add 1 tablespoon of the oil and swirl to coat the pan. When the oil is hot, add the scallion whites, ginger, lemongrass, and jalapeño. Sauté, stirring, until the vegetables are soft, about 2 minutes. Transfer to a medium bowl and cool.

3. Add the pork to the bowl, season with salt and pepper and mix lightly. With wet hands, form 8 oval patties about ½ inch thick. Heat the skillet over medium high heat, add the remaining 1 tablespoon oil, and swirl to coat the pan. When the oil is hot, add the patties and cook until browned, turning once, 3 to 4 minutes per side.

4. Pick 8 nice lettuce cups from a third of the way into your iceberg head. Place 1 piece of lettuce on your work surface. Top with one-eighth of the noodle salad and a patty. Repeat with the remaining lettuce, salad and patties. Transfer to a platter, garnish with the scallion greens and serve.




Wine pair:

An un-oaked Chardonnay, like Caymus Mer Soleil Silver Santa Lucia Highlands