Ingredients (serves two people, probably)

Meat

• 1lb Sliced pork shoulder (or a cut of pork you want)
• Marinade per 1lb of meat — not gonna lie I totally eyeballed all this, so these are estimates:
  • 3 tbsp fish sauce
  • 3 tbsp sugar
  • 2 tbsp dark soy sauce
  • 5 garlic cloves
  • 1 shallot
  • Black pepper

Carbs

• Three ladies brand of Bánh Hỏi
• Optional:
  • 2-3 green onions

Veggies

• 6 leaves of red leaf lettuce
• Bundle of mint or some herb (I used Perilla/Sesame Shiso)
• Pickled daikon/carrot
• 1/2 a cucumber
• 1 shallots (optional)

Sauce (Nước Chấm)

• 3-4 tbsp fish sauce
• 4 tbsp water
• 4 tbsp sugar
• 1/2 lime
• 1-2 garlic cloves chopped
• 1 thai chili

Steps

Meat

1. Measure out fish sauce, sugar, dark soy sauce and add to a bowl
2. Thinly slice pork (as thin as you can)
3. Finely chop shallots and garlic and add to a bowl
4. Mix it all up well and let marinate for at least an hour, overnight is better!
5. When you’re ready to cook, preheat oven to 375 degrees
6. Take your slices of pork and add them to skewers folding the meat so that feels more voluminous than just putting your meat straight on the stick (pic for reference)
7. Add to a sheet, grate and sheet pan, or balance them on a cake pan so that they drip
8. Cook for 15 minutes and broil on high until you see burnt marks (about 1-3 minutes depending on your oven)
9. Take out and let rest.

Veggies

1. When your pork is done marinating, preheat oven to 375 degrees
2. Slice you lettuce in thin strips, de-stem your mint/herbs, and slice your 1/2 cucumber into thin strips
3. Add all veggies to a strainer/bowl situation. Wash your greens thoroughly. When your veggies are clean, add water and ice into a bowl and let veggies sit in ice cold water to allow them to crisp up (my lil hack)

Toppings

1. (Optional if you like fried shallots) Slice your shallots into thin strips and fry them until they are brown but not burnt
   • Place aside on a paper towel and salt if desired
2. Slice green parts of green onion and add them to a bowl re-use the shallot oil by pouring it over the green onions
3. Microwave these green onions for 30-60 seconds until the green onions are soft

Carbs

1. Follow instructions on bag, but I won’t leave you hanging
   • For the brand that I used, take the Bánh Hỏi and stack them in a colander in a bowl
   • Set out a bowl of cold water
   • Pour boiling water over them so that they are covered for 2 minutes and 15 seconds
   • Immediately take them out and dunk them in cold water for 2 seconds
   • Lay them out on a plate and cover with a lid and set aside

Nước Chấm

1. Put sugar and water in a container.
2. Slice lime in half and squeeze into sugar water.
3. Chop garlic and chili into tiny pieces and add.
4. Add fish sauce one tablespoon at a time. Taste for desired saltiness.