Grilled Vietnamese Pork with Vermicelli Recipe :: The Meatwave

Ingredients

• For the marinade
• 8 cloves of garlic, minced
• 5 tablespoons fish sauce
• 4 tablespoons sugar
• 1/2 tsp ground black pepper
• 2 pounds of pork shoulder
• 1 package of rice vermicelli
• 1 head of butter lettuce, torn into small pieces
• 1 bunch of mint
• Olive oil
• For the sauce (nuoc cham)
• 1/4 cup sugar
• Juice of 1 lemon
• 1/3 cup fish sauce
• 1/2 cup water
• 2 cloves of garlic, minced
• 1 carrot, thinly sliced
• 1 to 2 teaspoons sriracha