I haven’t always been a big fan of salads. Here in America salads seem to be an afterthought. Case in point, a side salad usually consists of iceberg lettuce with bad tomatoes, cucumbers, shredded cheese, along with a huge amount of the dressing of your choice. To me that is not very appetizing. When I started reading books about France and learned that salads were amazing dishes – not an afterthought – I was intrigued but a little bit unbelieving.
Vietnamese food is one of my favorites because it blends two amazing cuisines – French and Southeast Asian. The Bahn Mi sandwich is a perfect example of this blend – you top a French baguette with any number of toppings; usually some sort of meat (pate is classic) and pickled vegetables. The beauty of the Bahn Mi is that you can put so many different combinations on it and create something unique and wonderful
This is a simple and easy pork chop recipe that delivers a ton of flavor. The fish sauce, brown sugar, and lime juice combination drive home the flavors of southeast Asia and produce an amazing blend of sweet, sour, and umami flavors. The liquid from the shallot tenderizes the meat as well, so don’t over-marinate it!
We typically serve this with grilled sweet potatoes and a light salad with an peanut vinaigrette.