2 – 4 people
- 700g pork (sliced)
- 1 package rice vermicelli (small or medium thickness)
- 4-6 fried spring rolls (optional)
- 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
- 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
- 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.
- 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.
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