Vietnamese Grilled Pork (bun-thit-nuong)

Ingredients
| Ingredients | Measure |
| Pork | 1.5 pounds sliced |
| Rice Vermicelli | 1 package thin |
| Egg Rolls | 4-6 |
| Challots | 3 tablespoons minced |
| Garlic | 1.5 tablespoons minced garlic |
| Sugar | ¼ cup |
| Fish Sauce | 1 tablespoon |
| Soy sauce | ½ tablespoon thick |
| Pepper | ½ tablespoon |
| Olive Oil | 3 tablespoons |
| Cucumber | Sliced |
| Mint | Leaves |
| Peanuts | Crushed |
Instruction
- Slice the uncooked pork thinly, about ⅛"
- It helps to slightly freeze it (optional)
- Mince garlic and shallots
- Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves
- Marinate the meat for 1 hour, or overnight for better results
- Bake the pork at 375F for 10-15 minutes or until about 80% cooked
- Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway
- Assemble your bowl with veggies, noodles, and garnish
- Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly
