Made recipe as written - Flavor of meat was great. We found that this recipe was quite cumbersome to make, and the combination of many intense flavors was just too much. Also, processed the marinade ingredients too much, and had to pick off splinters of lemongrass off the meat before skewering - also felt the marinade needed more liquid.
Really good. Made to recipe, putting pork in freezer to firm before slicing a bit thinner than 1/4". Served everything at the table so it would be hands-on assembly. Great summer dinner.
So so good! Pork is tender and flavorful, both my 3.5 year old and 1.5 year old loved it! WIll make again and again, maybe try with chicken next time.
Like another reviewer I mixed all the salad ingredients together instead of wrapping into the lettuce cups. Red leaf lettuce stands up to the dressing better, so I subbed that too. I also used Sriracha instead of chilis because I have a better sense of what kind of heat I'll get out of that, plus no gloves! It took me two hours start to finish, so not fast, but my husband raved about it!
So, so, so very good and really simple. I realize there are multiple bits to put together, but they are each quick and easy. For example, I sliced and got the meat marinating in the morning, so I could go on with my day. Then I took a previous reviewers advice, combined the cucumbers with the carrots (mandolines are your best kitchen friend, get one and use it) and let it "pickle" until I was ready to do the rest. I browned the vermicelli, then added chx broth, chopped the accoutrements, and my husband threaded and cooked the pork.
The flavor was great! But making this using lettuce wraps was nearly impossible. We turned it into salads after our first lettuce wrap attempt. (We use lettuce wraps for many other purposes, just too many ingredients to fit and too "wet" for this application.) We also think there may have been an error in the ingredient list...the ingredient list has 1 thai/serrano chile, divided, then listed two at the very end. We found the heat associated with 1/2 of the serrano (minced) sufficient for the sauce and then had the other half to use as a topping if desired, but no one did -- the dressing provided sufficient heat. We will still make this again with our simple limitations on peppers and just do salads!
I did not do the lettuce wrap ingredients (hubby's not a fan of that preparation) but I would make it again and make it a complete recipe for me. I also could not find lemongrass so I subbed zest. I strongly suggest making this often and I know I will be making this dipping sauce again.
Delicious! The flavor of the pork was amazing, and the carrot mixture was wonderful. I put all of the toppings into small bowls and served it all family-style, both to make it more fun and also less prep work for me. There are a lot of small prepwork steps (slicing, marinating, etc.), but it comes together fairly quickly, and it's definitely worth the effort. I couldn't get Thai or serrano chiles, so I had to sub in seeded jalepenos-- very spicy! I also had to sub in a little lemon juice for the lemongrass, but it was still excellent. Cooking the meat under a broiler (on a pan lined with foil!) gave it the charred edges without the grill. I will definitely be making this again!
I have to say that I only made the marinaded tenderloin and dipping sauce, but it was wonderful! My husband and son said it was the best pork tenderloin they had had. I will definitely make it again!
LOVE this! The only thing I changed was I put the cucumber in with the carrot mixture and let it marinade for awhile. Definitely a good choice. I made a full recipe for three people and we had no trouble finishing it all. Super tasty.
Excellent. I used half the amount of pepper to make the marinade a little less spicy for my 1 and 4 year old.
Outstanding ... lot of prep work. Seed serrano if you don't like heat. Did not have lemongrass so substituted lemon zest. Also substituted Truvia for sugar. Awesome!