Charbroiled Pork Vermicelli (Bun Thit Nuong)

BBQ Pork:
1 - 1/2 lb pork shoulder, sliced thin
3 cloves garlic, minced
2 tbsp soy sauce
4 tbsp sugar
4 tbsp rice vinegar
2 tbsp fish sauce
2 tbsp oyster sauce
4 tbsp oil

400g vermicelli noodles (these can be found in the International aisle of the grocery store or at an Asian supermarket)
1 cup lettuce, thinly sliced
1 cup bean sprouts
Chopped peanuts
Cilantro (optional)

Vietnamese Dipping Sauce:
This can be made ahead and stored in the fridge for over a month. It's also delicious for dipping spring rolls.

3-1/2 tbsp sugar
3/4 cup warm water
2 tbsp lime juice
2 cloves garlic, finely minced
5 tbsp fish sauce
1 tsp chili-garlic sauce or ½ tsp minced chili (or more, depending on your tastes)
Thinly sliced carrot (optional)

Mix together all pork marinade ingredients in a large bowl. Thinly slice the pork and toss in the marinade. Mix together and place in fridge to marinate for at least 20 minutes.

In a resealable jar, add all the Vietnamese dipping sauce ingredients and shake well. Place in the fridge.

To soak your vermicelli noodles, most people put them in a large bowl and cover them with warm tap water and let them sit for 30 minutes. I'm not most people. I find that covering them with boiling water and letting them sit for 5-10 minutes works just as well. I get more instant gratification that way :) They don't get mushy or gluey or anything, but prepare them how you like and drain.

Once the pork has marinated, turn the oven on to broil. Place a rack on a cookie sheet, and lay the strips of pork across the rack. Place in the oven and broil for 6-10 minutes. This is really dependent on your oven, how far from the broiler the pork is and how thickly you've sliced your pork. Just keep your eye on them. Once they look brown and a little crispy around the edges they're done.

To assemble your bowl, place a couple tablespoons of bean sprouts and a couple tablespoons of lettuce in the bottom. Top with a good amount of noodles (about 1/4 of what you've prepared) and strips of pork on top. Garnish with peanuts (and cilantro if you like.) Before you eat, pour on some Vietnamese dipping sauce and get ready to slurp.