Vietnamese Grilled Pork over Vermicelli Noodles

• FOR THE Thit Nuong (PORK):
• 1 Tablespoon Honey
• 1 Tablespoon Fish Sauce (nuoc Mam)
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Brown Sugar
• 2 Tablespoons Fresh Garlic, Minced
• 3 Tablespoons Shallots, Minced
• 3 Tablespoons Lemongrass, Very Finely Minced (sa Bam)
• 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
• 1 package (8 Oz. Package) Vermicelli Noodles, Prepared According To Package Directions
• 2 cups Fresh Lettuce, Roughly Chiffonade
• 1- 1/2 cup Fresh Bean Sprouts
• 1- 1/2 cup Slightly Pickled Carrots And Cucumbers (See Instructions Below)
• 1 cup Fresh Cilantro Leaves
• 1/2 cups Green Onion Infused Oil Or Hanh Mo (See Instructions Below)
• 1/2 cups Roasted Peanuts, Crushed
• 1- 1/2 cup Dipping Sauce Or Nuoc Cham (See Instructions Below)
• 1- 1/2 cup Carrots And Cucumbers, Cut Into Small Matchsticks
• Rice Wine Vinegar, Enough To Cover Vegetables
• 1 pinch Sugar
• 1/4 cups Canola Oil
• 1/2 cups Chopped Green Onions
• 1/2 cups Fish Sauce
• 1/2 cups Sugar
• 1/2 cups Fresh Lime Juice
• 1/4 cups Warm Water
• 1 teaspoon Chili Paste

1. Thit Nuong (Pork): In a large bowl, add honey, fish sauce, soy sauce, and sugar.
2. Mix until the sugar is dissolved.
3. Add the rest of the marinade ingredients to combine.
4. Add pork and mix to ensure that the meat has been thoroughly covered.
5. Refrigerate for 30-45 minutes.
6. While pork is marinating, prepare the pickled vegetables, green onion infused oil, and dipping sauce:
7. Pickled carrots and cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl.
8. Cover them with rice wine vinegar and a pinch of sugar.
9. Scallion or green onion infused iil (hanh mo): In a saute pan, slowly heat the canola oil.
10. Add the chopped scallions.
11. Cook the scallions on very low heat until they are wilted but still bright green, approximately 2-3 minutes.
12. Pull from heat and set aside.
13. Dipping sauce (nuoc cham): Combine fish sauce, sugar, fresh lime juice, warm water and stir until sugar is dissolved.
14. Add chili paste.
15. Adjust amounts to desired to taste.
16. Remove pork from the refrigerator 5-10 minutes before grilling to take the chill off the meat.
17. Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare an outdoor grill).
18. Grill meat for approximately 1-2 minutes on each side until browned.
19. Since the meat is thin, it does not take long to cook.
20. To assemble: In a bowl, place the cooked vermicelli noodles, lettuce and bean sprouts.
21. Plate the warm grilled pork on top of the bowl, alongside with the pickled veggies and cilantro.
22. Brush the meat with the scallion oil and sprinkle with the crushed peanuts.
23. Serve with your preferred amount of nuoc cham.

honey, fish sauce, soy sauce, brown sugar, fresh garlic, shallots, green onions, cilantro, fresh cracked pepper, pork shoulder, vermicelli noodles, fresh lettuce, fresh bean sprouts, carrots, fresh cilantro, green onion, peanuts, dipping sauce, carrots, vinegar, sugar, canola oil, green onions, fish sauce, sugar, lime juice, water

Taken from tastykitchen.com/recipes/main-courses/vietnamese-grilled-pork-over-vermicelli-noodles/ (may not work)