RECIPE BY:

Lillie Giang

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 700g pork (sliced)
• 1 package rice vermicelli (small or medium thickness)
• 4-6 fried spring rolls (optional)

MARINADE:

• 3 tbsp shallots (minced)
• 1.5 tbsp garlic (minced)
• 1 lemongrass (finely sliced)
• 1 tbsp Squid Brand Fish Sauce
• ½ tbsp ABC Sweet Soy Sauce (kecap manis)
• ¼ cup sugar
• ½ tbsp pepper
• 3 tbsp cooking oil

VEGETABLE SIDES:

• ½ cup Thai mint leaves
• 2 cups bean sprouts
• Peanuts (toasted and crushed)
• 1½ cup cucumber (julienned)
• fried shallots
• 1½ cup pickled daikon and carrots

NUOC CHAM SAUCE:

• 1½ to 2 tbsp fresh lime or lemon juice
• 2 tbsp Squid fish sauce
• 2 tbsp sugar
• garlic (finely chopped)
• bird’s eye chilies (finely chopped)
• 6 tbsp water

METHOD:

• Slice the uncooked pork thinly, about 1.5cm.
• Mix in the marinade with the pork. Mix until sugar is dissolved.
• Marinate the meat for at least one hour, or leave overnight for better results.
• Bake the pork at 180ºC for 10-15 mins, or until it is about 80% cooked. Finish cooking by broiling pork in the oven until a nice golden-brown colour develops, turning the pieces midway.

NUOC CHAM SAUCE:

• Combine water and sugar in a bowl.
• Add lime or lemon juice (adjust accordingly to taste)
• Add fish sauce in increments (adjust accordingly to taste)
• Top with garlic and chilies.

TO ASSEMBLE:

• Assemble your bowl with cooked vermicelli noodles, vegetables, noodles, and garnish. You may pour the nuoc cham sauce on top or serve it in a separate bowl to pour in just before eating.