Vietnamese Noodle Salad Bowl with Pickled Apples

(2017 Pairings) A delicious Vietnamese noodle salad with grilled lemongrass pork and pickled apples.

11 Tbsp	sugar divided
1-1/2 Tbsp plus 1 tsp	chopped garlic divided
1 Tbsp	chopped shallots
2 Tbsp	lemongrass paste
1/4 tsp	ground black pepper
2 tsp	soy sauce
2 Tbsp plus 1/4 cup	fish sauce divided
1 Tbsp	vegetable oil
1 lb	boneless pork shoulder steak thinly sliced into 3 pieces
1-3/4 cups	water divided
4-1/2 Tbsp	distilled white vinegar
1/4 tsp	salt
3 cups	DOLE Chef-Ready Cuts Diced Apples
1-1/2 cups	carrots julienned
1/3 cup	lime juice
1	Thai chili minced
4 cups	red leaf lettuce torn
1 package (14 oz.)	thin rice vermicelli cooked to package directions
1/4 cup	fresh mint leaves
1/4 cup	fresh cilantro leaves
1/4 cup	roasted peanuts crushed

Combine 2 tablespoons sugar, 1-1/2 tablespoons garlic, shallot, lemongrass, pepper, soy sauce, 2 tablespoons fish sauce, and oil in a blender or food processor container. Cover; blend until smooth. Transfer to a bowl. Add the pork, and turn to coat well. Cover and let stand at room temperature for 1 hour. Or, refrigerate up to 24 hours.
Dissolve 5 tablespoons sugar in 1-1/4 cups water. Add vinegar, salt, apples, and carrots. Cover and let stand at least 1 hour.
Combine remaining 1/4 cup fish sauce, 1/4 cup sugar, 1/2 cup water, lime juice, Thai chili, and 1 teaspoon garlic in a medium bowl. Cover and let stand at least 30 minutes.
Preheat grill to medium-high. Grill pork for 6 to 8 minutes, turning frequently, until cooked through.
Divide lettuce between four bowls. Top each bowl with rice vermicelli, mint, cilantro, peanuts, grilled pork, apples, and carrots. Serve salad with sauce.

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