Char Grilled Pork Neck With Vermicelli Noodles: Bun Thit Nuong

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2 tablespoons sugar

4 tablespoons fish sauce

1 tablespoon honey

1 teaspoon freshly ground black pepper

6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste

2 cloves garlic, finely diced

18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces

2 tablespoons vegetable oil

9 ounces cooked rice vermicelli noodle

5 fresh mint leaves, sliced

5 fresh perilla leaves, sliced

5 fresh Vietnamese mint leaves, sliced

1 Lebanese cucumber, halved and sliced

2 handfuls bean sprouts

4 tablespoons spring onion oil

1/2 cup Dipping Fish Sauce, recipe follows

4 tablespoons fried red Asian shallots*

4 tablespoons crushed roasted peanuts

*Can be found at specialty Asian markets.

Special equipment: 12 bamboo skewers, soaked in water for 20 minutes or 12 wooden chopsticks sliced half way down the middle

Dipping Fish Sauce

3 tablespoons fish sauce

3 tablespoons white vinegar

4 ounces or 1/2 cup water

2 cloves garlic

1 chile, chopped

2 tablespoons fresh lime juice

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