Avoiding Additives and Preservatives

Use freshly squeezed lime juice and a fish sauce with no preservatives or MSG, such as Cock brand.

Make the sauce

Marinate the pork in a little of the sauce

Add the carrots to the remaining sauce

Cook the pork in a skillet until just a hint of pink remains, then slice

Chop the herbs and slice the lime

Add cooked rice noodles, pork and herbs to the sauce and toss before serving

Ingredients:

⅓  cup (83 ml) fish sauce

¼  cup (60 ml) dark, pure maple syrup

2  tablespoons (30 ml) canola or other neutral oil

Black pepper

2  large shallots, thinly sliced (¾ cup/180 ml)

1  long red finger chile, thinly sliced (⅓ cup/83 ml)

3  small garlic cloves, minced (1 tablespoon/15 ml)

4  thin (½-inch/1.25 cm) boneless pork chops (¾ to 1 pound/340 to 454 g total)

⅓  cup (83 ml) fresh lime juice (from about 3 limes), plus lime wedges for serving

3  carrots, peeled and julienned (2 cups/500 ml)

Kosher salt

8 to 9  ounces (226 to 255 g) thin rice vermicelli noodles

2  packed cups (500 ml) torn fresh herbs, such as cilantro, basil and dill (2 ½ ounces/71 g), plus more for garnish

Preparation:

Whisk the fish sauce, syrup, 1 tablespoon oil, and ½ 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 (15 ml) 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, or at room temperature with more herbs and lime wedges. Serves 4.

From the New York Times