GRILLED VIETNAMESE PORK WITH VERMICELLI NOODLES

tanya

The official name of this dish is GRILLED VIETNAMESE PORK WITH VERMICELLI NOODLES, Tanya calls the dish “Salad with Meat”. She shared the picture and recipe with me now I am sharing with you. Thank you, Tanya, your dish is delicious!  She is gonna give me the recipe for the egg rolls later.

GRILLED VIETNAMESE PORK WITH VERMICELLI NOODLES

1 1/2  pounds shoulder, 1 tablespoon honey, 1 tablespoon oyster sauce, 10 garlic cloves, minced, 1/4 cup sugar, 1/2 teaspoon cracked black pepper, 1 head butter lettuce and 1/2 cup romaine lettuce torn into bite-size pieces,  1 bunch cilantro, chopped, 1 (8 oz.) package vermicelli noodles, cook according to package directions, 1 large carrot, cut in matchsticks, 2 teaspoons chili sauce, 2 teaspoons raw peanuts crushed, 1 Persian cucumber, thinly sliced, 1 1/2 cup fresh bean sprouts, 1 serano pepper. 

MARINADE

8 garlic cloves, minced, 4 1/2 tablespoon oyster sauce, 2 1/2 tablespoon sugar, 1/2 teaspoon cracked black pepper.  Pour the marinade into a gallon storage bag.  Poke holes in the roast every inch or two.  Put the meat in the bag.  Marinade the meat in the refrigerator for 6-8 hours.  Preheat the oven to 325 degrees. Remove the meat from the oven, insert a thermometer.  Roast the meat for approximately 4-hours or until the thermometer reaches 185 degrees.  Remove from the oven, allow the meat to rest for at least 15-minutes.  Thinly slice the meat and set aside.

SALAD

1 head butter lettuce and 1/2 cup romaine lettuce torn into bite-size pieces, 1 large carrot, cut in matchsticks, 2 teaspoons chili sauce, 1 Persian cucumber, thinly sliced, bean sprouts,.  Put everything into a bowl, cover and refrigerate until you are ready to serve.

SAUCE TO DRIZZLE AND DIP THE MEAT IN

Get out a bowl add 1/4 cup fish sauce,  1/4 cup oyster sauce,1/4 cup honey, 3/4 cup fresh lime juice, 1/4 cup low sodium chicken broth, warmed, 1 1/4 teaspoon chili paste. Mix well.

It’s now time to assemble the “Meat Salad”. Get out a large platter, add the salad.  Add the peanuts and cilantro.  Drizzle about half the sauce on top, keep the rest for dipping.

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