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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Rice Noodles w/Seared Pork, Carrots & Herbs   
    Categories: Pasta, Pork, Vegetables, Herbs, Chilies   
         Yield: 5 servings   
       
       1/3 c  Fish sauce   
       1/4 c  Dark, pure maple syrup   
         2 tb Grapeseed or other neutral   
              - oil   
              Black pepper   
         2 lg Shallots; thin sliced   
         1    Long red finger chile; thin   
              - sliced   
         3 sm Garlic cloves; minced (1 tb)   
         4    Thin (1/2") boneless pork   
              - chops   
       1/3 c  Fresh lime juice   
              +=PLUS=+   
              Lime wedges for serving   
         3    Carrots; peeled, julienned   
              Salt   
         8 oz (to 9) thin rice vermicelli   
              - noodles   
         2    Packed cups torn fresh herbs   
              - such as cilantro, basil &   
              - dill; more for garnish   
       
     Whisk the fish sauce, syrup, 1 tablespoon oil, and 2   
     teaspoon pepper in a large bowl. Stir in the shallots,   
     chile and garlic. Transfer 2 tablespoons liquid to a   
     large shallow dish and add the pork. Turn to evenly coat   
     and let stand until ready to cook.   
        
     Stir the lime juice into the sauce in the bowl. Add the   
     carrots and toss until evenly coated. Let stand.   
        
     Bring a large saucepan of water to a boil. Meanwhile,   
     heat a large skillet over medium-high heat. Season the   
     pork with salt and pepper. Heat the remaining tablespoon   
     oil in the skillet and swirl to coat the bottom. Add the   
     pork and cook, turning once, until seared and just rosy   
     in the center, 2 to 4 minutes per side. Transfer to a   
     plate and let stand.   
        
     Put the noodles in the boiling water, stir well, and   
     remove from the heat. Let stand until softened, 3 to 5   
     minutes. Drain very well, then transfer to the sauce in   
     the bowl. Toss until evenly coated.   
        
     Cut the pork into thin slices and add to the noodles   
     with any accumulated juices. Toss well. Toss in the   
     herbs until well mixed. The mixture may look a bit   
     soupy. As it sits and cools, the noodles will absorb the   
     liquid. Serve hot, warm, at room temperature or cold,   
     with more herbs and lime wedges.   
        
     By: Genevieve Ko   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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