- 1/4 cup oyster sauce
- 1/4 cup vegetable oil
- 2 medium shallots, minced
- 1 lemongrass stalk, inner white bulb only, minced
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- 2 tablespoons Asian chile sauce, plus more for serving
- 1 teaspoon toasted sesame oil
- 1 teaspoon white pepper
- 1/4 teaspoon baking soda
- 6 garlic cloves, minced
- Kosher salt
- 2 pounds boneless pork shoulder, sliced 1/4 inch thick
- 1 1/2 cups julienned carrot
- 1 cup julienned daikon
- 1/4 cup distilled white vinegar
- 1/4 cup plus 2 tablespoons granulated sugar
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 small jalapeño, minced
- 8 ounces rice vermicelli
- Mint, cilantro, romaine lettuce and sliced cucumber, for serving
How to make this recipe
- In a large bowl, whisk the oyster sauce with the vegetable oil, shallots, lemongrass, brown sugar, honey, 2 tablespoons of chile sauce, the sesame oil, white pepper, baking soda, 5 of the garlic cloves and 1 teaspoon of salt. Add the pork and turn to coat. Refrigerate for 2 hours.
- Meanwhile, in a bowl, toss the carrot and daikon with the vinegar, 1/4 cup of the granulated sugar and 1/4 cup of water. Let stand for 30 minutes. Drain well and refrigerate until chilled.
- In a bowl, stir 1/4 cup of water with the lime juice, fish sauce and jalapeño. Add the remaining garlic clove and 2 tablespoons of granulated sugar and stir until the sugar is dissolved.
- In a large saucepan of salted boiling water, cook the vermicelli until al dente. Drain and rinse with cool water. Pat dry and transfer to bowls.
- Light a grill. Remove the pork from the marinade, scraping off any excess. Grill over high heat, turning, until lightly charred and just cooked through, 3 to 5 minutes. Top the noodles with the pork and some of the pickled vegetables. Serve with mint, cilantro, romaine, cucumber and the chile-lime sauce.
White-peach-scented, full-bodied Rhone white.