Ingredients

The following ingredients have 6 Servings
  • 1 pound pork butt/shoulder (cut in 1-2" pieces)
  • 12 ounces dried vermicelli noodles
  • 1 cup bean sprouts
  • 1 cucumber (sliced)
  • 1/2 cup peanuts (crushed)
  • 2 jalapenos (sliced)
  • 1 cup Fresh mint
  • 1 cup Thai basil (substitute regular basil)
  • 1/2 cup diced green onions
  • 1 1/2 cups Nuoc Cham
  • 5 cloves garlic (minced)
  • 2 tablespoons lemongrass paste (substitute fresh lemongrass)
  • 1 tablespoon honey
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 1 shallot (minced)
  • 1 teaspoon ground black pepper
  • 1 tablespoon coconut sugar (substitute brown sugar)

Instruction

  • Cut the pork into 2" pieces. Combine the marinade ingredients in a bowl and add the pork, mixing to combine
  • Refrigerate for at LEAST 3 hours, but try to marinade overnight.
  • The next day, place the dried vermicelli noodles in a bowl and cover with boiling water. Let them soak for 5 minutes, or until they are softened.
  • Drain the noodles and set them aside.
  • Heat 2 tablespoons of oil in a wok or large cast iron skillet and add about 1/3 of your pork. The pork should be cooked in 3 batches to avoid over crowding the pan.
  • Stir fry for about 5-7 minutes, or until pork has a nice brown crust on the outside (by the time it gets a crust, it should be fully cooked).
  • Add the vermicelli noodles in the bottom of a bowl, then garnish with cucumbers, bean sprouts, pickled veggies, jalapenos and fresh herbs.
  • Place about 1/2 cup of pork on top and garnish with crushed peanuts. Pour 1/4 cup of the Nuoc Cham over the whole dish.