Ingredients
For the Pork:
1 pound pork tenderloin, sliced into 1/4 inch thick slices
2 Tbsp sugar
1 tsp black pepper
2 garlic cloves
1 shallot, quartered
1 4-inch piece fresh lemongrass, halved
1 1-inch piece peeled ginger, halved
1 Tbsp coconut aminos
1 Tbsp fish sauce
1 Tbsp olive oil
For the Carrots
1/3 cup grated carrots
2 Tbsp sugar
1/4 cup lemon juice
1/4 cup rice vinegar
1 tsp minced garlic
1 Thai Chile, thinly sliced
1 Tbsp fish sauce
For Serving
Rice noodles, prepared according to package directions
3 Tbsp chopped cilantro
3 Tbsp chopped mint
1 cup sliced cucumber
1 cup fresh bean sprouts
1/3 cup chopped peanuts
Hoisin or Sweet Chili Sauce
Instructions
In a food processor, combine the sugar, pepper, garlic, shallot, lemongrass, and ginger. Pulse a few times to chop everything and mix together. Then add the coconut aminos, fish sauce, and olive oil. Process until well combined. Place the pork tenderloin pieces in a Ziploc bag and pour the marinade over the top. Seal the bag and toss it in your hands to cover all of the meat with the marinade. Refrigerate for at least 1 hour or freeze to use later.
To prepare the veggies, grate the carrot. Place in a bowl and cover with 2 Tbsp sugar. Let stand for 10-15 minutes, then add the lemon juice, rice vinegar, garlic, Chile, and fish sauce. Stir to combine, cover, and refrigerate until ready to use. Slice the cucumber, chop the mint, cilantro, and peanuts and refrigerate until ready to use.
When ready to serve, preheat the grill to high heat. Prepare the rice noodles according to package directions while the grill is preheating. Remove the meat from the marinade and skewer. Grill over high heat for 2-3 minutes on each side, until starting to char.
To serve, place cooked rice noodles in a bowl. Top with meat, carrot, cucumber, bean sprouts, cilantro, mint, and peanuts. If desired, drizzle on hoisin or sweet chili sauce.