This Southeast Asian–influenced dish is perfect for summer dining: it is light and refreshing, with tangy sweet-and-sour flavors. I love green papaya, an ingredient that has an appealing crunch and natural sweetness. Lemongrass, another one of my favorite Southeast Asian ingredients, adds a wonderful lemony fragrance. I cook with both at my restaurant.

　　

Ingredients

serves 4

　　

Pork Marinade

1 teaspoon grated ginger

　　1 teaspoon grated garlic

　　1 (8-inch) piece lemongrass, halved and smashed

　　1/4 cup Japanese soy sauce

　　2 teaspoons sesame oil

　　4 teaspoons sake

　　Pinch each of salt and pepper

　　4 teaspoons sugar

　　12 ounces pork loin, thinly sliced

　　

Green Papaya Salad

1/4 cup thinly sliced red onion

　　1/4 cup thinly sliced jicama

　　1/4 cup thinly sliced cucumber

　　1/2 cup thinly sliced green papaya

　　

Dressing

6 tablespoons rice wine vinegar

　　2 tablespoons sugar

　　2 teaspoons tobanjan (Chinese chili paste)

　　1 teaspoon nam pla (fish sauce)

　　10 ounces dried rice noodles

　　4 cups butter lettuce or other leafy greens

　　4 sprigs cilantro

　　4 teaspoons chopped toasted peanuts

　　

Step 1

To make the marinade, combine all the ingredients in a bowl. Add the pork and mix well. Cover and refrigerate for 20 minutes.

　　

Step 2

In the meantime, to prepare the green papaya salad, place all the ingredients in a bowl and toss to combine.

　　

Step 3

To prepare the dressing, place all the ingredients in a small bowl and whisk to combine. Drizzle over the salad and toss to combine thoroughly.

　　

Step 4

Heat a grill or grill pan over high heat. Add the pork and cook on each side for 1 minute, or until cooked through. Transfer the pork to a plate and cover to keep warm.

　　

Step 5

Place a large pot of water over high heat and bring to a boil. Add the rice noodles and cook, following package instructions. Drain well.

　　

Step 6

To assemble, arrange 1 cup of lettuce on each of 4 plates. Divide the noodles among the plates and place on top of the lettuce. Add one-fourth of the green papaya salad and pork to each plate. Garnish with the cilantro and toasted peanuts.

　　Takashi's Noodles