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vietnamese grilled pork

• 
  FOR THE Thịt Nướng (PORK):
• 1 Tablespoon Honey
• 1 Tablespoon Fish Sauce (nước Mắm)
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Brown Sugar
• 2 Tablespoons Fresh Garlic, Minced
• 3 Tablespoons Shallots, Minced
• 3 Tablespoons Lemongrass, Very Finely Minced (sả Bằm)
• 2 whole Green Onions, Chopped
• 3 Tablespoons Cilantro, Finely Chopped
• 1 teaspoon Fresh Cracked Pepper
• 1 pound Pork Shoulder, Sliced Into 2-3 Inch Strips
• _____
• TO ASSEMBLE THE DISH:
• 1 package (8 Oz. Package) Vermicelli Noodles, Prepared According To Package Directions
• 2 cups Fresh Lettuce, Roughly Chiffonade
• 1-½ cup Fresh Bean Sprouts
• 1-½ cup Slightly Pickled Carrots And Cucumbers (See Instructions Below)
• 1 cup Fresh Cilantro Leaves
• ½ cups Green Onion Infused Oil Or Hành Mơ (See Instructions Below)
• ½ cups Roasted Peanuts, Crushed
• 1-½ cup Dipping Sauce Or Nước Chấm (See Instructions Below)
• _____
• FOR THE PICKLED VEGETABLES:
• 1-½ cup Carrots And Cucumbers, Cut Into Small Matchsticks
• Rice Wine Vinegar, Enough To Cover Vegetables
• 1 pinch Sugar
• _____
• FOR THE GREEN ONION INFUSED OIL:
• ¼ cups Canola Oil
• ½ cups Chopped Green Onions
• _____
• FOR THE DIPPING SAUCE:
• ½ cups Fish Sauce
• ½ cups Sugar
• ½ cups Fresh Lime Juice
• ¼ cups Warm Water
• 1 teaspoon Chili Paste

Preparation Instructions

Thịt Nướng (Pork): In a large bowl, add honey, fish sauce, soy sauce, and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Add pork and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes.

While pork is marinating, prepare the pickled vegetables, green onion infused oil, and dipping sauce:

Pickled carrots and cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with rice wine vinegar and a pinch of sugar.

Scallion or green onion infused iil (hành mơ): In a sauté pan, slowly heat the canola oil. Add the chopped scallions. Cook the scallions on very low heat until they are wilted but still bright green, approximately 2-3 minutes. Pull from heat and set aside.

Dipping sauce (nước chấm): Combine fish sauce, sugar, fresh lime juice, warm water and stir until sugar is dissolved. Add chili paste. Adjust amounts to desired to taste.

Remove pork from the refrigerator 5-10 minutes before grilling to take the chill off the meat. Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare an outdoor grill). Grill meat for approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.

To assemble: In a bowl, place the cooked vermicelli noodles, lettuce and bean sprouts. Plate the warm grilled pork on top of the bowl, alongside with the pickled veggies and cilantro. Brush the meat with the scallion oil and sprinkle with the crushed peanuts. Serve with your preferred amount of nước chấm.