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 pork 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 serrano 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.