Ingredients
1½ lb pork butt, thinly sliced just under ¼-inch
¼ cup lemongrass, finely minced
¼ cup sugar
2 tbsp fish sauce
1 tbsp ground pepper
3 cloves garlic, minced
3 shallots, minced
3 tbsp sesame oil
1 tbsp thick soy sauce
2 tbsp sesame, toasted
1 pkg vermicelli, thin rice noodles
fresh herbs, 1 bunch, such as mint, perilla, basil, etc
1 cucumber, diced matchstick size
1 lettuce, head, thinly chopped
¼ cup peanuts, roasted and coarsely crushed
2 tbsp scallion oil
½ cup nuoc cham, (dipping fish sauce)
Preparation
Combine in a large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinate for at least 1 to 2 hours or up to overnight.
Cut any large pieces of sliced pork into manageable 2 to 3-inch strips. Pan fry or grill over a gas grill or preferably over a charcoal grill on medium to high heat until done with a bit of char.
Place vermicelli in boiling water and cook according to package directions. Stir regularly so it won’t stick to the bottom of the pot. To check for doneness, take a strand and taste. Should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop the cooking process and rinse excess starch.
In a large bowl, combine vermicelli with grilled pork or thit nuong, lots of fresh herbs, cucumbers, beansprouts, pickled carrot,s and daikon, crushed roasted peanuts, scallion oil, and dress with nuoc mam cham.
Serve and enjoy.
