from Be Inspired – A Month of Vietnamese: Inspired by Mark Jensen (page 38) by Mark Jensen and Roberta Muir
- garlic
- fish sauce
- Vietnamese pickled ground chillies
- pork loin
- lemongrass
Great idea Roberta to zest the lemon grass. (Especially when the stalk was very hard). I got so much zest from one, I needed to add more oil to create a marinade.
Eastington@Paddington 
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