Grilled Pork Rice Noodle Salad

• 1 1/2 pounds pork butt, thinly sliced just under 1/4-inch or so
• 1/4 cup lemongrass, minced
• 1/4 cup sugar
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1/2 tablespoon black pepper
• 2 cloves garlic, minced
• 1 shallot, minced
• 3 teaspoons sesame oil
• 6 tablespoons water
• 2 tablespoons sugar
• 2 tablespoons fresh lime or lemon juice
• 2 tablespoons fish sauce
• 1 clove garlic, finely chopped
• bird's eye or Thai chiles, optional
• 1 package rice vermicelli (small or medium thickness)
• fresh herbs: mint, Perilla, bean sprouts
• cucumber, diced matchstick size
• lettuce, thinly chopped
• carrots and daikons, pickled
• roasted peanuts, coarsely crushed
• scallion oil (2 tablespoons of chopped scallions mixed with 2 tablespoons of hot olive oil)

1. Mix all marinade ingredients together until sugar dissolves.
2. Marinate the meat for at least 1 hour, or overnight for better results.

pork butt, sugar, fish sauce, oyster sauce, black pepper, garlic, shallot, sesame oil, water, sugar, fresh lime, fish sauce, clove garlic, birds, rice vermicelli, fresh herbs, cucumber, carrots, peanuts, scallion oil

Taken from www.foodrepublic.com/recipes/grilled-pork-rice-noodle-salad-recipe/ (may not work)