Barbecued Pork with Rice Noodles from Mango and Peppercorns: A Memoir of Food, an Unlikely Family, a

Ingredients

• 4 large garlic cloves
• 1½ lb [680 g] rice vermicelli (bún), prepared according to the package directions
• 6 green onions, white and very light green parts only
• ¾ cup [105 g] untoasted white sesame seeds
• 1½ cups [210 g] crushed, finely chopped, or ground dry-roasted unsalted peanuts
• 3¾ lb [1.7 kg] boneless pork butt, or that amount of meat cut off a bone-in pork butt, trimmed of most of the fat and cut against the grain into thin, 3 in [7.5 cm] long slices
• 1 Tbsp sugar
• 1 Tbsp vegetable oil
• 2 cups [about 200 g] bean sprouts
• 3 cups [720 ml] Nưởc Chẩm, warmed
• 2 Tbsp lime juice
• 4 carrots, grated
• 1 Tbsp kosher salt
• 1 bunch basil, leaves chopped
• 1 bunch cilantro, leaves chopped
• 1 tsp black pepper
• 2 stalks of lemongrass, white part only, thinly sliced (discard tough outer layers)
• 1 tsp Accent Flavor Enhancer (optional)
• ¼ cup [60 ml] fish sauce
• 1 bunch mint, leaves chopped