Ingredients

Vermicelli noodles, prepared according to package directions and quantity for 2 pax

Fresh lettuce

Pickled carrots and cucumbers 

~ cut carrots and cucumbers into thin slices and place them in a small bowl. Cover them with rice wine vinegar and a pinch of sugar.

Mint leaves

Corriander leaves

Roasted peanuts

 

Marinade

500g pork shoulder

 ~ steak size or slightly smaller, you can also use pork with a little bit of fat, lean pork will be too dry

 ~ beat the pork with a meat pounder or a rolling pin to make them tender

4 stalks of lemongrass

 ~ only use the white and tender part, the following youtube show it well if you dont understand

http://www.youtube.com/watch?v=exe3Aa1d7Ro

2-3 cloves garlic, minced

2-3 shallots, minced

1 tbsp brown sugar

1 tbsp honey

2 tbsp fish sauce

2 tbsp soya sauce

2 tsp pepper

 

Dipping Sauce

2 tbsp fish sauce

2 tsbsp brown sugar

2 tbsp fresh lime juice

1 tbsp warm water

bird eye chilli (optional)

 

Directions

1. Grind garlic, shallots and lemongrass until they turn into paste. This step is optional.

Tip: Add a little bit of water for easy grinding. 

2. In a bowl, add honey, fish sauce, soy sauce, and sugar. Mix until the sugar is dissolved. Add the rest of ingredients or the paste above and mix well. Add pork and massage them with the marinade until the meat has been thoroughly covered. Refrigerate for 1 to 2 hrs.

3. For the dipping sauce, combine fish sauce, sugar, fresh lime juice, warm water and stir until sugar is dissolved. Add chili paste. Adjust amounts to desired taste.

4. Grill the pork either with your pan or outdoor grill until they are cooked and browned.

Tip: Use the remaining marinade to brush over the pork when grilling.

5. To assemble, place the cooked vermicelli on top of the lettuce. Pour some dipping sauce into the vermicelli. Add the pickled carrots and cucumber on top and finally the grilled pork. Garnish with crushed peanuts, mint leaves and corriander leaves.