Ingredients
- two tablespoons sugar
- 4 tablespoons fish sauce
- 1 tablespoon honey
- 1 teaspoon freshly ground pepper
- 6 spring onions (white-colored part only), finely sliced, and pounded in mortar and pestle to some paste
- 2 cloves garlic clove, finely diced
- 18 ounces pork neck, finely sliced over the grain into 1/8-inch thick pieces
- two tablespoons vegetable oil
- 9 ounces cooked grain vermicelli noodle
- 5 fresh mint leaves, sliced
- 5 fresh perilla leaves, sliced
- 5 fresh Vietnamese mint leaves, sliced
- 1 Lebanese cucumber, halved and sliced
- 2 handfuls bean sprouts
- 4 tablespoons spring onion oil
- 1/2 cup Dipping Fish Sauce, recipe follows
- 4 tablespoons fried red Asian shallots*
- 4 tablespoons crushed roasted peanuts
- *Are available at niche Asian markets.
- Special equipment: 12 bamboo skewers, drenched in water for 25 minutes or 12 wooden chopsticks sliced midway lower the center
- Dipping Fish Sauce
- 3 tablespoons fish sauce
- 3 tablespoons white-colored vinegar
- two tablespoons sugar
- 4 ounces or 1/2 cup water
- 2 cloves garlic clove
- 1 chile, chopped
- two tablespoons fresh lime juice
Directions
Inside a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix before the sugar has dissolved. Add some bashed spring onion, garlic clove, and sliced pork neck.
Coat the pork well enclose the flavours using the vegetable oil. Allow the mixture marinate within the refrigerator for just two hrs or overnight, for any better result.
Preheat a grill on medium to high temperature. Thread the pork to the skewers and char grill on medium to high temperature for one to two minutes on every side, or until brown and cooked through.
Divide the cooked vermicelli noodle among four to six bowls, add some mint, perilla leaves, Vietnamese mint. cucumber, and bean sprouts. adding one to two pork skewers to every bowl.
Dress each bowl with two tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on the top.
To help make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water inside a saucepan and put on medium heat. Stir well and prepare until right before boiling point is arrived at, then let it awesome. For everyone, finely chop the garlic clove and chile and stir finished the lime juice.
Recipe thanks to Luke Nguyen
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