Grilled Pork with Vermicelli Noodles and Nuoc Cham
For the pork:
Pork shoulder (thinly sliced), 500 gr
Garlic clove (minced), 8
Sugar, 4 tbsp
Fish sauce, 5 tbsp
Ground black pepper, 1/2 tsp
For the sauce:
Sugar, 1/4 cup
Lemon (juice), 1
Fish sauce, 1/3 cup
Water, 1/2 cup
Garlic (minced), 2
Carrot (thinly sliced), 1
Chili paste, 2 tsp
Rice vermicelli noodles, 1 package
Butter lettuce, 1 head
Mint, 1 bunch
Mix the pork with the rest of the ingredients and let it marinate for a minimun of 30 minutes.
When it's ready heat up your wok and place the pork in it. Cook until the pork is done and brown at all sides (about 5 to 10 minutes).
Place a sauce pan with water and bring it to a boil, add the vermicelli and cook it following the instructions on the package.
Drain the noodles and rinse with cold water to stop the cooking process, set aside.
To make the sauce: combine all the ingredients and mix them well together. Add the carrot and allow them to soak within the mixture.
To assemble: place on a dish first the noodles, then top it with the pork and tear a bunch of lettuce and mint on top.
Drizzle with the sauce.