One of the reasons I love living where I live, is that the area is very multicultural. Next door to the pizza store is a Russian Restaurant, next to a Chinese bakery, next to a Malaysian cafe, next to a bagel store. This, all within a few blocks from my home. I am very big on variety of foods and cuisines and having so many different foods is a big treat. One of my favorite places to eat, is a Vietnamese place about two blocks from my house. Their pho is to die for! My husband and I usually order our separate pho bowls and we share a Vietnamese BBQ Pork dish that is incredible. I always crave this pork dish and I decided try and make it. This recipe definitely comes close and it absolutely delicious but its no where near as good at this restaurant. Even so, I will definitely be making this dish again.
Ingredients For Pork:
2 1/2 tablespoons of garlic, minced
5 tablespoons of fish sauce
4 tablespoons of sugar
1/2 teaspoon of ground black pepper
2 lbs of pork shoulder, sliced thinly
Ingredients for Dipping Sauce (Nuoc Cham):
1/4 cup of sugar
Juice of 1 lemon
1/3 cup of fish sauce
1/2 cup of water
1 teaspoon of garlic, minced
1 carrot, thinly sliced
1 – 2 teaspoons of sriracha (depending on your taste)
1 package of rice vermicelli
1 head of lettuce, shredded (I omitted this)
1 bunch of mint
- Combine ingredients for marinade and allow pork to marinade for at least 3-4 hours.
- Combine ingredients for sauce and refrigerate until ready to use.
- Place oven rack near the broiler and turn on the broiler.
- Place pork pieces (without marinade) on a large baking tray. Do not overlap any of the pieces.
- Broil pork pieces for about 5-7 minutes, each side, depending on how thinly you sliced the pork (very thin, reduce cooking time, very thick, increase cooking time)
- Remove pork onto a place and cover to rest.
- Set a large pot of water to boil
- When boiling, add vermicelli noodles and cook until tender (according to the package). I cooked mine for 2-4 minutes.
- Drain and rinse with cold water.
- Place noodles on a large plate and top with pork, lettuce and mint.
Serve with Nuoc Cham, hoisin sauce or peanut sauce (recipe coming soon).