INGREDIENTS
Ingredients for the Pork:
1 lb
Pork Shoulder, sliced into thin strips
3 tbsp
Fresh Garlic, minced (marinate the pork in garlic overnight)
3 tbsp
Lemongrass, minced
2
Green Onions, thinly sliced
2 tbsp
Cilantro, finely chopped
2
heaping tbsp sugar
2 tbsp
Fish Sauce
2 tbsp
dark Soy Sauce
1/2 tbsp
dark Sesame oil
1 tsp
cracked black pepper
Ingredients for the Noodle Salad:
1 lb
thin spaghetti or vermicelli noodles, cooked al dente
2 cups
bean sprouts
1
bunch of fresh cilantro
2
green onions, thinly sliced
1
whole seeded cucumber, thinly sliced
Fresh mint leaves
pickled carrots
Roasted peanuts, lightly crushed
Ingredients for the Chili Sauce:
2 cloves
garlic, minced (more to your liking)
1
Thai bird chile, thinly sliced (more to your liking)
4 tbsp
white vinegar
1 tbsp
fish sauce
4 tbsp
granulated sugar
6 tbsp
water
Ingredients for pickled carrots:
1
large carrot, skinned, cut into ¼ inch thick sticks
1/4 cup
vinegar
2 tbsp
sugar
salt
4 tbsp
water