Vietnamese Grilled Pork with Rice Stick Noodles

1 1/2 lb. boneless prk sirloin, trimmed of fat
10 cloves garlic, peeled
3 shallots, peeled
2 Tbs. Chinese rice wine or sake
7 Tbs. sugar, divided
1 cup fish sauce or hoisin sauce, divided
1 Tbs. safflower or corn oil
1/2 lb. rice stick noodles, cooked
1 1/2 cups thinly sliced leaf lettuce
2 medium carrots, grated (1 1/2 cups)
2 cups bean sprouts, rinsed and drained
1/2 cup coarsely chopped dry-roasted peanuts
2 Tbs. chopped fresh mint
2/3 cup Japanese rice vinegar
2 small hot red chile peppers, seeded and cut into fine shreds

Prep time: 2 hours 45 minutes
Yield: 4 servings

In the jar of a blender, combine 4 cloves garlic, shallots, Chinese rice wine or sake, 1 1/2 Tbs. sugar, 1/4 cup fish or hoisin sauce, and safflower or corn oil. Blend to a paste. Place pork in a shallow dish. Cover with mixture. Cover dish with plastic wrap and let stand at room temperature for 2 hours.

Prepare a medium-hot fire for grilling or preheat broiler.

Place the noodles in a serving bowl and arrange lettuce, carrots, and bean sprouts randomly or in concentric circles over the noodles, leaving a space in the center for the pork.

Grill or broil the pork for 10 to 15 minutes per side, or until the internal temperature registers 155º to 160º on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes. Then cut on the diagonal into thin slices. Arrange the meat over the vegetables; sprinkle with peanuts and mint.

Combine 3/4 cup fish sauce or hoisin sauce, Japanese rice vinegar, chile peppers, 6 cloves minced garlic, and 5 1/2 Tbs. sugar. Drizzle over salad.

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