Vietnamese Lemongrass Chicken

Ingredients

• 3lb Pork Shoulder or Pork Butt or Chicken
• 2-4 stalks finely minced lemongrass centercut only (optional)
• Marinade:

1. 1 head of garlic minced
2. 1/2 cup sugar (or less if you prefer less sweet)
3. 2 tbsp fish sauce
4. 1 tbsp soy sauce
5. 1/2 tbs oyster sauceblack pepper
6. 2 tbsp  oil

For Nuoc Cham dipping sauce:

• ¼ cup fish sauce
• ¼ cup sugar
• ⅓ cup water
• 2 Tablespoons lime juice - - freshly squeezed (about half a lime)
• 2 teaspoons rice wine vinegar
• 1 clove garlic - - finely diced
• small Thai chili pepper - - finely diced
• 1 Tablespoon shredded carrot
• 1 teaspoon chili garlic sauce - - (optional)

Instructions

1. Slice pork 1/8 inch thick 2. Mix the ingredients for the marinade and marinade the pork for at least 15 min. 3. Add oil to a pan, on med high heat cook pork in batches. Dont disturb to let it get a nice char then flip to cook the other side. If the marinade cooks too quickly, add a few drops of water to prevent burning and to let it cook further until meat is cooked through. 4. Cook your noodles or rice according to the package instructions.

5. Create nuoc cham dipping sauce: chopping carrots thinly and set aside. Add remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. (Makes about 1 cup of sauce.)

6. Plate your bowl with noodles/rice, lettuce and herbs, grilled pork, and top with peanuts, green onion/scallion oil, pickled carrots and daiko , and fish sauce mixture (nuoc cham). 7. Then, add minced garlic and chillies (optional)