vietnamese bun thit nuong

pork + marinade
2 pork shoulder steaks or a small roast - boneless
2tbsp soy sauce
1tbsp sesame oil
1tbsp sugar
1tbsp sherry
4 green onions - diced small
2 cloves garlic - crushed

1 package skinny rice noodles

8 small spring rolls

vegetables

carrots - matchsticks
cucumber - matchsticks
head lettuce - sliced
green onion - sliced
bean spouts
peanuts - toasted and crushed

nuoc cham - vietnamese sauce
2 tbsp lime juice
2 tbsp fish sauce

2 tbsp sugar
6 tbsp water
1 clove garlic - crushed

1 thai red chili pepper - diced small

combine ingredients to make sauce
the sauce will keep for a week in the fridge

marinate the pork
lay the steak flat and slice horizontally creating large skinny pieces
if it's a roast, make skinny slices
marinate in sauce overnight if possible, but even an hour will still add a lot of flavour.

noodles
bring a pot of water to a boil. add noodles, and turn off heat.
test the noodles after a few minutes, you don't want them to overcook
when done, strain the water off and leave the noodles time to dry off completely

spring rolls
cook spring rolls, usually 325 for 20 minutes or so.
when slightly cooled, slice diagonally.

cook the pork

heat up the bbq and cook the pork for about 2-3 minutes on each side
slice into strips

serve
serve meals in wide bowls. put rice noodles in first, then arrange vegetables on top. add slice spring rolls and pork. serve with vietnamese and hoisin sauce.