Back to 4 servings Pork marinade 1.5 lb pork shoulder or pork butt, sliced thin, about 1/8 inch (5 mm); partly freeze first for easier slicing 2 stalks lemongrass, tender inner part only, very finely minced 2 tbsp shallot, minced 2 cloves garlic, minced 3 tbsp fish sauce, a natural, anchovy-and-salt brand if possible 1 tbsp soy sauce 1 tbsp honey, or brown sugar 2 tbsp brown sugar, light or dark 1 tbsp vegetable oil, neutral oil 1 tsp sesame oil 0.5 tsp black pepper, freshly cracked Noodle bowls 8 oz rice vermicelli, small or medium thickness 1 head green or butter lettuce, washed and shredded 1 large cucumber, julienned or thinly sliced 1 cup fresh herbs, mint, cilantro, Thai basil, perilla or Vietnamese coriander, washed 0.75 cup quick-pickled carrot and daikon, matchsticks 0.5 cup roasted peanuts, crushed 2 tbsp scallion oil, optional; see tips 0.75 cup nuoc cham (Vietnamese dipping sauce), fish sauce, sugar, lime juice and water, to taste
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1 Step 1: Mix the minced lemongrass, shallot, garlic, fish sauce, soy sauce, honey, brown sugar, vegetable oil, sesame oil and black pepper in a large bowl until the sugar dissolves. Add the sliced pork and work the marinade in with your hands until every piece is coated.2 Step 2: Cover and refrigerate the pork for at least 1 hour, or up to overnight for the best flavor.3 Step 3: Make the quick pickles by simmering or stirring carrot and daikon matchsticks in rice vinegar with a pinch of sugar and salt, then let them sit at least 20 minutes. Make the nuoc cham and, if using, the scallion oil.4 Step 4: Boil the rice vermicelli according to the package, usually pouring boiling water over it and letting it stand about 5 minutes until tender. Drain, rinse under cold water until cool, squeeze dry and let air-dry about 30 minutes so the bowls are not soggy.5 Step 5: Heat a grill, grill pan or charcoal grill to medium-high. Grill the pork in batches in a single layer, uncovered, 1 to 2 minutes per side, turning as it turns opaque, until lightly charred at the edges and cooked through with no pink remaining. Move pieces away from flare-ups and do not crowd the grill.6 Step 6: Divide the noodles among 4 bowls. Top each with lettuce, cucumber, herbs and pickles.7 Step 7: Add the hot grilled pork to each bowl, then sprinkle with crushed peanuts and drizzle with scallion oil. Serve immediately with nuoc cham on the side, spooning it over to taste.getsaucepan.com/r/b688e673-fdd6-5a2f-81c8-dafc3ce3b88e
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