INGREDIENTS
12 oz
Pork Chops, thinly sliced (or use pork shoulder)
1
stalk Lemongrass, minced (use only the lower root portion of the lemongrass stalk)
2 cloves
Garlic, minced
2 tbsp
Fresh Cilantro, chopped
3 tbsp
Soy Sauce
1 tbsp
Fish Sauce
1 1/2 tbsp
Honey
1 tbsp
Dark Brown Sugar
1/2 cup
Water
3 tbsp
Sugar
2 1/2 tbsp
Lime Juice (sub Rice Vinegar)
2 tbsp
Fish Sauce
1
Bird's Eye / Thai Chilis, very thinly sliced
6 oz
Rice Vermicelli Noodles (I like the extra thin variety, but any will work)
4
Cooked Spring Rolls, sliced into bite-sized pieces (see note)
1
head Green Leaf Lettuce, chopped
1
medium Carrot, thin matchsticks
1
medium Cucumber, thin matchsticks
1/4 cup
Chopped Peanuts, roasted and unsalted
1
small bunch Fresh Cilantro
1
small bunch Fresh Mint
2 tbsp
Oil, canola, peanut or vegetable