Vietnamese Pork Tenderloin

Ingredients

• 2 tablespoons sugar
• 1 teaspoon freshly ground black pepper
• 2 garlic cloves
• 1 shallot, halved
• 1 (4-inch) piece fresh lemongrass, halved
• 1 (1-inch) piece peeled ginger, halved
• 1 tablespoon lower-sodium soy sauce
• 2 1/2 tablespoons fish sauce, divided
• 1 tablespoon canola oil
• 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/4-inch slices
• 1/3 cup grated carrot
• 2 tablespoons sugar
• 1/4 cup fresh lemon juice
• 1/4 cup rice vinegar
• 1 teaspoon minced garlic
• 1 Thai or serrano chile, thinly sliced and divided
• 2 ounces rice vermicelli
• Cooking spray
• 16 Bibb lettuce leaves (about 2 heads)
• 1 cup cilantro leaves
• 1 cup sliced English cucumber
• 1 cup fresh bean sprouts
• 1/3 cup finely chopped unsalted, dry-roasted peanuts
• 16 basil leaves
• 16 mint leaves
• 2 Thai chiles, thinly sliced

Preparation

1. 1. Combine first 6 ingredients in a mini food processor; pulse until coarsely ground. With processor on, add soy sauce, 1 tablespoon fish sauce, and oil; process until blended. Combine mixture and pork in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
2. 2. Combine carrot and sugar in a medium bowl; let stand 10 minutes. Add juice, vinegar, 1 1/2 tablespoons fish sauce, minced garlic, and 1 sliced chile; stir until sugar dissolves.
3. 3. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well.
4. 4. Preheat grill to high heat.
5. 5. Remove pork from marinade; discard marinade. Thread pork evenly onto 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly charred.
6. 6. Top each lettuce leaf evenly with pork, noodles, and remaining ingredients. Serve with dipping sauce.