GRILLED PORK WITH RICE VERMICELLI
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
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
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.
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!!!