Bun Thit Nuong (Vietnamese Grilled Pork with Vermicelli)

Ingredients

• 1½ lb pork shoulder
• 3 tbsp shallots
• 1½ tbsp garlic
• ¼ cup sugar
• 1 tbsp fish sauce
• ½ tbsp thick soy sauce
• ½ tbsp black pepper
• 3 tbsp olive oil
• 8 oz thin rice vermicelli
• 4 egg rolls (optional)
• 1 cucumber (optional)
• ¼ cup fresh mint leaves (optional)
• ¼ cup crushed peanuts (optional)

Steps

1. Thinly slice pork shoulder (about "."). Mince shallots and garlic.
2. In a bowl, combine minced shallots, garlic, sugar, fish sauce, thick soy sauce, pepper, and olive oil. Stir until sugar dissolves.
3. Add sliced pork to the marinade, ensuring all pieces are coated. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
4. Preheat oven to 375°F (190°C). Arrange marinated pork on a baking sheet and bake for 10-15 minutes, until about 80% cooked.
5. Switch oven to broil. Broil the pork for a few minutes per side until golden brown and slightly charred. Watch closely to prevent burning.
6. Cook rice vermicelli according to package instructions. Slice cucumber and prepare mint leaves.
7. Assemble bowls with cooked vermicelli, grilled pork, sliced cucumber, and fresh mint. Garnish with crushed peanuts and egg rolls, if using.
8. Serve with a side of nuoc cham (Vietnamese dipping sauce) for drizzling over the bowl.