Lemongrass Pork and Rice Noodle Bowl

Serves 6

¼ cup oyster sauce
¼ cup vegetable oil
2 medium shallots, minced
1 lemongrass stalk, inner white bulb only, minced
2 tbsp light brown sugar
2 tbsp honey
2 tbsp Asian chili sauce, plus more for serving
1 tsp toasted sesame oil
1 tsp white pepper
¼ tsp baking soda
6 garlic cloves, minced
Kosher salt
2 lbs boneless pork shoulder, sliced 1/4 inch thick
1½ cups julienned carrot
1 cup julienned daikon
¼ cup distilled white vinegar
¼ cup plus 2 tbsp granulated sugar
3 tbsp fresh lime juice
2 tbsp Asian fish sauce
1 small jalapeno, minced
8 oz rice vermicelli
Mint, cilantro, romaine
lettuce and sliced
cucumber, for serving

1. In a large bowl, whisk the oyster sauce with the vegetable oil, shallots, lemongrass, brown sugar, honey, 2 tbsps of chili sauce, the sesame oil, white pepper, baking soda, 5 of the garlic cloves and 1 tsp of salt. Add the pork and turn to coat. Refrigerate for 2 hours.

2. Meanwhile, in a bowl, toss the carrot and daikon with the vinegar, ¼ cup of the granulated sugar and ¼ cup of water. Let stand for 30 minutes. Drain well and refrigerate until chilled.

3. In a bowl, stir ¼ cup of water with the lime juice, fish sauce and jalapeno. Add the remaining garlic clove and 2 tbsps of granulated sugar and stir until the sugar is dissolved.

4. In a large saucepan of salted boiling water, cook the vermicelli until al dente. Drain and rinse with cool water. Pat dry and transfer to bowls.

5. Light a grill. Remove the pork from the marinade, scraping off any excess. Grill over high heat, turning, until lightly charred and just cooked through, 3 to 5 minutes. Top the noodles with the pork and some of the pickled vegetables, Serve with mint, cilantro, romaine, cucumber and the chili-lime sauce.