Was Cooking Light magazine's Vietnamese Pork Tenderloin Lettuce Wraps. If you don't do pork, never fear! We tried the marinade with chicken and it was just as awesome. The bright flavors of the lemon grass, pickled carrots and herbs is pure happiness. Although the ingredient list is pretty lengthy, it is easy to make, especially if you have two plus sets of hands to help (hooray for 9 year olds who can wash and dry lettuce leaves and measure). A few other notes:
1. Double everything to use up more of the produce, and triple the pickled carrots (some without jalapenos for the kidss and double jalapenos for adults!).
2. This makes a great "leftover" salad on day two.
3. It's best on the grill to get the charred edges but we've made it with the oven broiler and it's still very good.
4. Perfect for a summer Saturday dinner (or all year round in Florida), open a bottle of sauvignon blanc or riesling or a lager to compliment the meal.
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