Vietnamese Pork with Vermicelli Noodles

https://www.seriouseats.com/grilling-vietnamese-pork-with-vermicelli-noodles-and-nuoc-cham-recipe

INGREDIENTS

For the Marinade:

• 8 cloves of garlic, minced
• 5 tablespoons fish sauce
• 4 tablespoons sugar
• ½ tsp ground black pepper
• 2 pounds pork shoulder
• 1 package of rice vermicelli
• 1 head of butter lettuce, torn into small pieces
• 1 bunch of mint
• Olive oil

For the Sauce (also known as Nước Chấm):

• ¼ cup sugar
• Juice of 1 lemon
• ⅓ cup fish sauce
• ½ cup water
• 2 cloves of garlic, minced
• 1 carrot, thinly sliced or julienned (depending on your preference)
• 1 to 2 teaspoons chili paste

DIRECTIONS

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 possible. Place in the refrigerator and allow to marinate for one hour to overnight.

3. In a small bowl, mix the ingredients for the sauce. Place in the refrigerator until ready to use.

4. Right before grilling, bring a large pot of water to a rolling boil. Add the vermicelli noodles and cook until tender, about 2 to 4 minutes. Drain the noodles and rinse with cold water to stop the cooking process, set aside.

5. Remove the pork from the fridge. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Grill pork immediately over the hot fire until cooked through and charred well on both sides, about 5 to 10 minutes. Remove pork to a plate.

6. To assemble, place noodles in bowl or on a plate, then top with the grilled pork, lettuce and mint. Drizzle with the sauce and enjoy!