Grilling: Vietnamese Pork with Vermicelli Noodles and Nuoc Cham | Serious Eats : Recipes

Ingredients

• 1 to 2 teaspoons chili paste
• 1 carrot, thinly sliced or julienned (depending on your preference)
• 2 cloves of garlic, minced
• ½ cup water
• ¹/₃ cup fish sauce
• Juice of 1 lemon
• ¼ cup sugar
• + 11 more ingredients
• • For the sauce (also known as nuoc cham):
  • Olive oil
  • 1 bunch of mint
  • 1 head of butter lettuce, torn into small pieces
  • 1 package of rice vermicelli
  • 2 pounds of pork shoulder
  • ½ tsp ground black pepper
  • 4 tablespoons sugar
  • 5 tablespoons fish sauce
  • 8 cloves of garlic, minced
  • For the marinade:

1 Place pork in the freezer until it firms slightly, 45 to 60 minutes. Remove the pork from the freezer, thinly slice and place in a large ziploc bag. 2 In a small bowl, mix the ingredients for the marinade. Pour marinade into the bag with the pork and seal, removing as much air as pos...

View full recipe at SpringPad