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1
Thit Nuong (Pork): In a large bowl, add honey, fish sauce, soy sauce, and sugar.
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2
Mix until the sugar is dissolved.
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3
Add the rest of the marinade ingredients to combine.
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4
Add pork and mix to ensure that the meat has been thoroughly covered.
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5
Refrigerate for 30-45 minutes.
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6
While pork is marinating, prepare the pickled vegetables, green onion infused oil, and dipping sauce:
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7
Pickled carrots and cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl.
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8
Cover them with rice wine vinegar and a pinch of sugar.
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9
Scallion or green onion infused iil (hanh mo): In a saute pan, slowly heat the canola oil.
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10
Add the chopped scallions.
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11
Cook the scallions on very low heat until they are wilted but still bright green, approximately 2-3 minutes.
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12
Pull from heat and set aside.
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13
Dipping sauce (nuoc cham): Combine fish sauce, sugar, fresh lime juice, warm water and stir until sugar is dissolved.
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14
Add chili paste.
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15
Adjust amounts to desired to taste.
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16
Remove pork from the refrigerator 5-10 minutes before grilling to take the chill off the meat.
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17
Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare an outdoor grill).
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18
Grill meat for approximately 1-2 minutes on each side until browned.
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19
Since the meat is thin, it does not take long to cook.
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20
To assemble: In a bowl, place the cooked vermicelli noodles, lettuce and bean sprouts.
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21
Plate the warm grilled pork on top of the bowl, alongside with the pickled veggies and cilantro.
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22
Brush the meat with the scallion oil and sprinkle with the crushed peanuts.
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23
Serve with your preferred amount of nuoc cham.
