This is one of the noodle dish that I’m forever in love with. This is the forth time I’ve tried to make this recipe in Seattle and now I’m pretty much sure I find home in this recipe.
2 lb pork boneless pork shoulder
0.5 lb rice vermicelli (fresh is the best but dry on is fine)
1 cup of roasted peanut, coarsely crushed
1 cup bean spout
1 small daikon
Juice of 1 lime
2 lemongrass stalks
4 + 1 garlic cloves
1 teaspoon five-spice powder
1 tablespoon cooking wine
1 +2 tablespoon vegetable oil
2 tablespoon soy sauce
1 tablespoon honey
1+1+1.5 tablespoon sugar
1 tablespoon anato oil
2 tablespoon rice white vinegar
4 tablespoon fish sauce
1 bundle of lettuce (Roman or green)
1.5 cup coconut water (canned or fresh)
1 jalapeno chili or 3-4 Thai chili peppers
4 green onions
5-6 sprigs peppermint or mint
Peel 4 garlic cloves and shallot. Rinse the lemongrass, discard the green top, hard root end and outer layer. Mince there of these very finely.
Cut the pork against the grain into thin slices, about 0.2 centimeter (or 0.1 inch) is good size.
Combine five-spice powder, cooking wine, soy sauce, vegetable oil, honey, 1 tablespoon sugar, anato oil in a bowl then add into the pork slices with minced lemongrass, garlic and shallot. Cover and marinate at room temperature for 2 hours or in refrigerator overnight.
Peel then shred carrot and daikon into fine strips then marinate with 1 tablespoon sugar and vinegar. Cover and marinate in refrigerator.
Boil vermicelli according to package instruction.
Wash lettuce then chop finely.
Rinse cucumber, chop lengthwise into 0.3 inch strips then thinly slice against the length.
Rinse peppermint, discard stems and chop coarsely.
Rinse chili pepper, core, discard stem then chop finely.
Wash bean spout.
Rinse green onions and finely chop the green part. Reserve in a bowl with a little bit salt.
Heat 2 tablespoon oil in a small pan. When the oil is heat up (not super hot), pour over the green onion bowl and mix well.
Time for the grill: Skew pork slices on bamboo skewers back and forth to make sure the pork will be evenly cooked on the grill later. Grill the skewers 5-7 minutes each sides.
Making the sauce:
Press 1 garlic clove and reserve in a bowl. Add in 1 tablespoon sugar and coconut water. Combine then add fish sauce, chopped chili pepper and lime juice. Stir briefly.
Serving: In a bowl, place a little bit lettuce, bean spout and cucumber at the bottom, then vermicelli in the middle and pork slices on top. Add some cucumber, bean spout and lettuce and sweet-sour carrot and daikon mixture. Drizzle in crusted peanut green onion oil, peppermint and topping with about 2-3 spoon fish sauce mixture. Combine and enjoy.
Hands-on time: 45 minutes+ marinating time
Number of serving: 6