Blend in a blender or food processor:
4 cloves garlic, peeled
3 shallots, peeled
2 Tablespoons Chinese rice wine or sake
1 1/2 Tablespoons sugar
1/4 cup fish sauce
1 Tablespoon canola, or peanut oil
1 1/2 pounds boneless pork tenderloin, trimmed and sliced lengthwise in half
Fresh Asian herbs: cilantro, mint, Thai basil
1/2 cup chopped peanuts
For Nuoc Cham, Vietnamese Dressing
1 teaspoon red pepper flakes
juice of 3 limes
1/4 cup Thai fish sauce
3 Tablespoons sugar
1 Tablespoon minced garlic
2 Tablespoons shredded carrots
1. In a shallow dish, combine the pork and the marinade and cover with plastic wrap. Allow pork to marinate at room temperature for 2 hours.
2. Prepare a grill pan, charcoal fire, or broiler.
3. Grill or broil the pork for 10-15 minutes or until an instant read thermometer reads 140.
Transfer the pork to a cutting board, and let it rest 5 minutes. Slice on the diagonal in very thin slices and arrange on a platter. Sprinkle the herbs and peanuts on top and serve with sliced cucumbers and the dressing.
For Nuoc Cham, Vietnamese Dressing:
Mix well to dissolve the sugar, store in the refrigerator. Keeps for 4-5 days
Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher. She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine. She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects. Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.
Don’t miss her show Let’s Get Real on Heritage Radio Network!