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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
 
MMMMM

... I can't boycott them  because I never go there anyway.
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