INGREDIENTS

Grilled Pork:

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon honey

1 tablespoon dark brown sugar

2 small shallots (3-4 tablespoons), peeled and minced

1 stalk lemongrass bruised finely minced

4 garlic cloves finely minced

2 green onions finely chopped

3 tablespoons finely chopped cilantro

1 teaspoon freshly ground black pepper

1 pound pork shoulder thinly sliced into 2-3 inch strips

Pickled Carrots and Cucumbers:

2 medium carrots peeled and julienned

1 large cucumber peeled and julienned

1 cup rice wine vinegar

1 teaspoon granulated sugar

Dipping Fish Sauce:

1/2 cup fish sauce

1/2 cup water

1/3 cup granulated sugar

1/4 cup distilled white vinegar lemon, or lime juice

2 garlic cloves minced

1-2 red chiles minced

Scallion Oil

1/4 cup canola oil

1/2 cup chopped scallions

Prepare the others

8 ounces rice vermicelli cooked and cool down

Fresh lettuce thinly sliced

Fresh bean sprouts

Fresh cilantro

Roasted peanuts crushed

HOW TO MAKE

To prepare the pork marinade:

In a large bowl, combine soy sauce, fish sauce, honey, and brown sugar. Mix in shallots, lemongrass, garlic, green onions, cilantro, and black pepper. Add the pork, tossing to coat thoroughly.Refrigerate 30-45 minutes.

To prepare the carrots and cucumber:

Toss the julienned carrots and cucumber in a medium bowl. Add enough rice wine vinegar to cover. Sprinkle with sugar. Cover and refrigerate until ready to serve.

To prepare the dipping sauce:

In a medium bowl, whisk together fish sauce, water, sugar, and vinegar until sugar dissolves. Whisk in garlic and chiles. Cover and refrigerate until ready to use.

To make the scallion oil:

In a small skillet, drizzle canola oil over low heat. Once heated, add the chopped scallions and cook just until the green parts begin to wilt, but are still bright, 2-3 minutes.

Grill the pork:

Place a grill, grill pan, or large skillet over medium high heat. Lightly grease with oil. Remove the pork from the refrigerator and allow to sit at room temperature 5-10 minutes.

Once the grill/skillet is heated, grill the meat in a single layer in batches until browned, 1-2 minutes. Flip to brown the other side, another 1-2 minutes. Repeat with remaining pork.

Serving:

Divide cooked rice noodles among serving bowls. Top with lettuce, cilantro, and bean sprouts, then carrots/cucumber and grilled pork. Brush the pork with the green onion oil. Sprinkle with peanuts and serve immediately with dipping sauce.

Enjoy your dish!!!