Bun Thit Nuong (Grilled Pork And Vermicelli Salad) - cooking recipe

Ingredients

Thit Nuong (BBQ pork)
1 lb pork shoulder, sliced thin
1 tablespoon diced garlic
2 tablespoons oyster sauce
1/4 cup sugar
1/4 cup sake
1/4 cup fish sauce
1/4 cup oil
1/2 teaspoon five-spice powder
fresh ground pepper
Nuoc Mam (sweet fish sauce)
1/2 cup fish sauce
1/2 cup sugar
1 cup hot water
1 teaspoon crushed garlic
1 -2 Thai chile
1 slice lime
Bun (vermicelli)
4 cups rice vermicelli
2 cups iceberg lettuce, chopped
2 cups bean sprouts
1 cup mint, chopped
1 cup cilantro, chopped
1 carrot, julienned
1 cucumber, julienned
1/2 cup chopped peanuts
hoisin sauce, to taste

Preparation

Mix all thit nuong ingredients together. Refrigerate and marinate for at least half an hour.
While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. Set aside.
Boil vermicelli according to package directions, draining once cooked through.
Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts. Drizzle nuoc cham and hoisin sauce on top, as desired. Dig in and enjoy!
Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.
Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).