vietnamese grilled pork with vermicelli

By sanmo_babe

Ingredients

• For the pork:
• 2 lbs. of pork shoulder, thinly sliced
• 8 cloves of garlic, minced
• 4 tbsn. sugar
• 5 tbsn. fish sauce
• 1/2 tsp ground black pepper
• For the sauce (also known as Nuoc Cham):
• 1/4 cup sugar
• the juice of 1 lemon
• 1/3 cup fish sauce
• 1/2 cup water
• 2 cloves of garlic, minced
• 1 carrot, thinly sliced or julienned (depending on your preference)
• 1 -2 tsp. chili paste, I used Sambal Oelek (pictured below)
• 1 package of rice vermicelli, also titled "Bean Thread"
• 1 head of butter lettuce
• 1 bunch of mint
• olive oil

Details

Servings 4

Preparation

Step 1

Mix the thinly sliced pork with the rest of the ingredients. Let it marinate for a minimum of 30 minutes. If you let it marinate for longer than 1 hour, set the meat in the refrigerator. Before cooking the meat, allow it to come to room temperature. When ready, heat up your grill to medium-high and place the meat on it. Cook until the pork is cooked through and charred well on both sides, about 5 - 10 minutes.

Bring a large pot of water to a rolling boil. Add the vermicelli noodles and cook until tender, about 2-4 minutes. Drain the noodles and rinse with cold water to stop the cooking process, set aside.

To make the sauce, combine all ingredients and mix well. Keep in mind that this sauce can vary from family to family so use my recipe as a starter, and adjust to your liking by adding more of less of each ingredient. Add the carrots and allow them to soak within the mixture. If there is extra you can jar it and keep it in the refrigerator for several days, it is great with eggrolls! (Don't be afraid by the strong smell, it's VERY delicious!)

To assemble, find a plate or bowl and place the noodles in the bottom. Top with the grilled pork and tear a bunch of lettuce and mint on top. Drizzle with the sauce and enjoy!