The sambal oelek was a gift from my soon-to-be mother-in-law and its flavour is distinct. Nonetheless, you could substitute this with chili sauce if need be. If you don't have a mandolin, please put this on your list of must-haves next to good health and working organs. A mandolin is simply a chopping device that makes repetitive, thin-cut work all the more pleasant. It's typically a $30 tool although I went all out and bought the $60 version.
Serves 6
Adapted from: Martha Stewart Living's April 2011 edition
- 2 t sambal oelek
- 3 T plus 2 t nam pla (fish sauce)
- 1 T plus 1t of safflower oil
- 1, 14 oz pork tenderloin
- 1/4 cup fresh lime juice
- 3 T sugar
- 1 T finely chopped red chili
- 5 oz rice vermicelli
- 1 english cucumber sliced in thin strips lengthwise (preferably with a mandolin)
- 1/2 large carrot, peeled and cut into match sticks
- 1 small shallot sliced thinly lengthwise
- 1/3 cup coarsely chopped fresh cilantro
- 1/3 cup coarsely chopped fresh basil
- 1/3 cup coarsely chopped fresh mint
Rub sambal oelek, 2t nam pla and 1t oil over pork to coat completely. Let marinate in refrigerator, covered for at least one hour. Heat grill to high. Grill pork, rotating often, until charred on all sides and an instant-read thermometer inserted into the center reaches 140F; about 20 minutes. Transfer to a platter and tent with foil. Let rest for 10 minutes. Whisk together remaining 3T name pla, 1T safflower oil, lime juice, sugar and chile in a large bowl until sugar dissolves. Bring a large pot of water to a boil. Cook noodles according to package instructions until al dente. Drain and rinse under cold water. Drain again and add to the bowl with sauce. Thinly slice port on the bias and add to bowl along with cucumbers, carrot, shallot and chopped herbs. Toss well to coat.
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