Pork Shoulder | Brown Sugar Fish Sauce | Soy Sauce Garlic | Shallots Lemongrass | Vegetable Oil Dried Rice Vermicelli Noodles
Shredded Cucumbers Shredded Carrots | Vinegar Sugar | Lettuce Cilantro | Mint Leaves Chopped Peanuts | Lime
Sugar | Fish Sauce Lime | Red Pepper Flakes
Blend pork marinade ingredients in the food processor. Marinade the pork in a zip loc bag for at least 1 hour. Grill pork under indirect heat on a grill pan or outdoor grill. Pork can be pan-fried on a skillet as well.
Dissolve sugar in hot water. Add rice vinegar and stir to combine. Submerge shredded cucumber and shredded carrots in bowl with vinegar mixture. Pickle for 30-60 minutes. Drain vinegar mixture.
Prep/chop the rest of the vegetables and garnishes – lettuce, cilantro, mint leaves, and peanuts. Slice lime into a few wedges. Cook noodles based on package instructions. They usually cook quickly!
Combine hot water and sugar to completely dissolve sugar. Then add the other sauce ingredients. Stir to combine.