Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong

Ingredients

• 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 (see Cook's Note)
• 4 tablespoons crushed roasted peanuts
• 3 tablespoons fish sauce
• 3 tablespoons white vinegar
• 2 tablespoons sugar
• 4 ounces or 1/2 cup water
• 2 cloves garlic
• 1 chile, chopped
• 2 tablespoons fresh lime juice

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