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• 2 carrots, peeled and cut into matchsticks
• 1 English cucumber, cut into matchsticks
• 1/2 c. fresh mint leaves
• 1/2 c. fresh basil leaves
• 1/2 c. fresh cilantro
To prepare the pork: In a large bowl, whisk together 1/4 cup brown sugar, 3 tablespoons fish sauce, 3 tablespoons lime juice, lemon grass and garlic. Add the pork and toss to coat. Cover and refrigerate for 30 minutes.
To make the sauce: Whisk together 1/3 cup lime juice, 1/4 cup fish sauce, 2 tablespoons brown sugar and ginger together in a small bowl. Stir in the peanuts. Set aside.
Prepare the rice noodles according to package directions.
Preheat a grill to high. Remove the pork from the marinade and grill until just cooked through, about 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips.
Arrange the pork and lettuce on a platter; set out the noodles, cucumber, carrots and herbs for fixings. Assemble the lettuce wraps and serve with the dipping sauce.
Nutrition information per serving:
Calories 234 Fat 7 g Sodium 960 mg
Carbohydrates 22 g Saturated fat 2 g Calcium 47 mg
Protein 21 g Cholesterol 54 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, ½ bread/starch, ½ other carb, 2 ½ lean meat.