3 lbs pork tenderloin, sliced crosswise into about 12 pieces,
1/3" thick
The marinade:
1 beaten egg
1 tablespoon sugar
2 green onions, mashed
3 garlic cloves, mashed
1 tablespoon Triple sec or Cointreau
1 tablespoon fresh citronella, chopped or 1 drop citronella
(lemon grass) essence (can be found in drugstores).
Mix ingredients of the marinade. Then marinade pork meat 30
minutes to 1 hour at room temperature.
Grill over charcoal or bake in the oven at 575F for 1 hour. Make 6 servings.
Serve with boiled noodles, mixed vegetables and nuoc mam. In a plate, place 2
tablespoons mixed vegetables and some boiled noodles, and meat on top. Pour 1
teaspoon nuoc mam over these ingredients.
NOTE: Vietnamese have fresh rice noodles to serve with this meat. Instead, you
can use Western noodles, medium size. Boil and drain in hot water to remove the
starch. Saute slightly 2 tablespoon cooking oil, then pour the mixture over
boiled noodles.
Nuoc mam is a salty and very strong sauce made from fish. The taste depends
greatly on the quality of the sauce. Vietnamese fish sauce from Phu quoc Island
is the best in Southeast Asia. Fish sauce goes with many Vietnamese dishes. To
serve it at the table, we usually prepare it as follows:
2 tablespoons fresh lemon juice
3 tablespoons fish sauce
1/2 teaspoons chopped hot red pepper
Fish sauce from other countries is stronger than the Vietnamese
kind, so you want to dilute it with some water and more lemon juice and sugar.
Try the fish sauce at least three times. You may not like it at the first time,
but you will probably develop a taste for it.
