Ingredients

1 lb Pork butt, partially frozen, then thinly sliced

3 Shallots or scallions, minced

2 cloves Garlic, minced

1-3 Thai or serrano chile peppers, minced

2 teaspoons Sugar

2 tablespoons Fish sauce

1 Lime, juice only

Salt and pepper to taste

3 Carrots, julienne or grated

8 oz Rice vermicelli

2 Tablespoons Oil

2 cups Mung bean sprouts

1/2 head Greenleaf or romaine lettuce, shredded

1/2 Cucumber, peeled, seeded and thinly sliced

1/2 bunch Cilantro

1/2 bunch Mint

1/4 cup Roasted peanuts, roughly chopped

1 cup Nuoc cham (see recipe)

Preparation

  1. In a large bowl, mix together the pork, shallots or scallions, garlic, chile peppers, sugar, fish sauce, lime juice, salt and pepper. Set aside to marinate for 15-30 minutes.
  2. Bring a large saucepan of water to boil. Add the carrots and blanch for about 30 seconds. Remove the carrots with a slotted spoon to a bowl of cold water to stop the cooking.
  3. Place the rice vermicelli in a heat-proof bowl and pour the boiling water over them. Let them set for 5-8 minutes until softened through. Drain, rinse in cold water and set aside.
  4. Heat the oil in a sauté pan or wok over medium-high flame. Remove the pork from its marinade and sauté quickly until just cooked through, about 2 minutes. Remove from heat.
  5. Add equal amounts of the carrots, sprouts and lettuce to each 2 or 3 deep serving bowls. Place equal amounts of rice noodles on top of the vegetables. Then place a spoonful of pork on top of the noodles to cover them about 1/3 of the way. Place the sliced cucumber neatly over another 1/3 of the noodles. Finally, lay sprigs of cilantro and mint over the remaining 1/3 of the noodles.
  6. Sprinkle peanuts over each dish and serve with nuoc cham to pour over the noodles to taste.