shoutout to our friend mat who first made us this dish! it’s one of our go-to vietnamese recipes. we love it all year round, but it’s perfect for a warm summer day, since it's served with cold vermicelli noodles, raw vegetables and plenty of spice. there are two ingredients that are absolutely necessary: pickled vegetables (traditionally carrots and daikons) and nuoc cham, a vietnamese "dressing" of lime, sugar, fish sauce, water and (optionally) garlic and bird's eye chilies.
1 1/2 lbs. pork shoulder, cut into 1/8-1/4" slices
3 tbsp. sunflower (any neutral) oil
2 tbsp. fish sauce
1 tbsp. gf tamari
1/4 cup brown sugar
2 garlic cloves, minced
1 shallot, minced
1 package rice vermicelli, cooked according to package
cucumber, sliced thinly
pickled daikon and carrot
Whisk together sunflower oil, fish sauce, soy, brown sugar, garlic and shallots in a medium bowl.
Marinate the sliced pork shoulder in the mixture for at least 30 minutes, or as long as a day in the fridge, covered.
Grill pork slices at 400F on a bbq, until cooked through (1 1/2-2 minutes per side). If you don't have a grill, cook at 400F for less than 10 minutes and finish off by broiling for some crispy charred bits. Slightly cool and slice meat into strips.
In a large serving bowl, assemble the dish. Place the vermicelli in the centre of the bowl and add the vegetables and fresh herbs around the perimeter. Top with pork shoulder and crushed peanuts. Serve with nuoc cham on the side and let each eater spoon as much on top as they desire.