INGREDIENTS
2
lbs Pork tenderloin
1
Avocado, large ripe
2 cups
Carrots
1 tsp
Cilantro
1
Cilantro, sprigs
1 clove
Garlic
2 tsp
Ginger, fresh
2 tsp
Lemongrass, fresh
1
Mint, leaves
1
Peanuts
1 tsp
Chile paste, ground
5 tbsp
Fish sauce
1
For the dipping sauce
2 tbsp
Lime juice, fresh
1 tbsp
Soy sauce
2 tsp
Sriracha chili sauce
4 cups
Jasmine rice, cooked
1
Black pepper, fresh ground
1
scant tsp Garlic salt
1/4 cup
Granulated sugar
3/4 cup
Sugar
1 tbsp
Olive oil
2/3 cup
Water, hot
1 cup
Water
1
Medium english (seedless cucumber, thinly sliced)