Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Slice 300g of lean pork (neck, shoulder, or leg) into bite-sized pieces.
In a bowl, combine soy sauce, cooking wine, oligodang syrup, minced garlic, sesame oil, ginger powder, pepper, and sesame seeds to create the marinade.
Add the sliced pork to the marinade, mix thoroughly, and let it marinate for at least 30 minutes.
Soak the rice vermicelli noodles in cold water for about 30 minutes.
Blanch the bean sprouts in boiling water for a few seconds, then rinse them in cold water and drain.
After soaking, boil the rice noodles for 1-2 minutes. Once cooked, rinse them under cold water and drain completely.
Wash and prepare your choice of fresh vegetables, such as lettuce, perilla leaves, and cilantro.
To create the sauce base, combine 1.5 ladles of sugar and 1 ladle of water in a pan. Bring to a boil until the sugar has completely dissolved, then let it cool.
Squeeze 2 tablespoons of lemon juice. Finely mince 1 chili pepper and 1 clove of garlic.
In a bowl, combine the cooled sugar water, 6 tablespoons of Nuoc Mam (fish sauce), the lemon juice, and the minced garlic and chili. Mix well.
Heat some oil in a pan over medium-high heat. Add the marinated pork and cook until golden brown and fully cooked.
Arrange the grilled pork, cooked noodles, blanched bean sprouts, and fresh vegetables on a large platter. Serve with the dipping sauce on the side.
