​Vietnamese Grilled Pork With Cold Vermicelli Noodle Salad by Chef Gigi

For the Caramel Marinade Pork 6 - 1/4 in thick boneless pork loin chops 1/3 c sugar 1/4 c. shallots, chopped very fine 1T. fresh squeezed lime juice 1T. Asian fish sauce ( do not omit) For the Noodles 4 oz. thin dried rice noodles 1/4 c rice vinegar 1 T. sugar 1T. Asian fish sauce ( do not omit) 1 Lg Carrot, coarsely shredded 2 scallions, thinly sliced diagonally 8 slices watermelon radish, paper thin. (ok to use red radish) 1 c. mixed cilantro, mint and basil leaves, torn into But sized pieces 1/4 c. salted dry roasted nuts, chopped 

Directions: 1-Pound the pork chops inside if a large gallon size food storage bag with a rolling pin to 1/8 inch thick. 2-With a sharp pairing knife make several 1 inch deep slits around the edge of each chop to prevent it from curling up when cooked. Cut each tenderloin into two pieces. Set aside in a large bowl. 3-Cook sugar in a small saucepan over medium heat- undisturbed until It begins to melt. Continue to cook, stirring occasionally with a fork until sugar is completely melted into light brown caramel. 4-Add shallots, lime juice and fish sauce with 1/2 t. of salt. Constantly stirring until it dissolves, and shallots become soft about two minutes. 5- Cool caramel, add pork and seal air tight. Let stand at room temperature for at least 15 minutes up to 1 hour. 6-Soak noodles in hot water for 10 minutes. Drain. Cook noodles in 1 quart pot of rapid boiling water uncovered until tender about one minute. Do not over cook. Drain. Rinse under cold water. Pat noodles dry. Set aside. Chill. 7-In a large bowl, whisk together vinegar, sugar, fish sauce 1/4 t. salt until sugar is dissolved. Add noodles, carrots, scallions,herbs and peanuts toss to combine. Chill. 8- Grill pork over medium high heat turning once just until cooked through and edges caramelized -about one minute per side ( discard any remaining caramel sauce) when ready to serve place pork on top of noodle salad. Serve with lime wedge and top with paper thin radish slices and chopped nuts ! Yum!