Lemongrass-Barbecued Pork with Rice-Vermicelli Salad
Mai My Lin, one of the chefs Marcia Kiesel met at the Nha Trang night market, prepares an aromatic and pungent marinade for grilled pork with two quintessential Vietnamese ingredients—lemongrass and fish sauce. The real surprise here is Mai's zesty Carrot and Daikon Pickles, which are amazing with the smoky grilled meat. More Grilled Pork Recipes
The marinated pork and the dressing for the rice-vermicelli salad can be refrigerated overnight.
This dish is sweet, tangy, fragrant and spicy all at once—a tough combination for most grape varieties, but ideal for an aromatic, off-dry (i.e., slightly sweet) Riesling. Though New Zealand is primarily known for Sauvignon Blanc, it's also an up-and-coming Riesling producer.