Bún Thịt Nướng (Vietnamese Grilled Pork with Rice Noodles)

Thịt Nướng (Pork):

• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1 tablespoon dark brown sugar
• 2 shallots 3-4 tablespoons), peeled and minced, small
• 1 lemongrass bruised with the flat side of a knife, fibrous layers discarded, and finely minced, 1 stalk
• 4 garlic finely minced, cloves
• 2 green onions finely chopped
• 3 tablespoons cilantro finely chopped
• 1 teaspoon black pepper freshly ground
• 1 pound pork shoulder thinly sliced into 2-3 inch strips

Pickled Carrots and Cucumbers:

• 2 carrot peeled and julienned, medium
• 1 cucumber peeled and julienned, large
• 1 cup rice wine vinegar
• 1 teaspoon granulated sugar

Nước Chấm (Seasoned Fish Sauce):

• 1/2 cup fish sauce
• 1/2 cup water
• 1/3 cup granulated sugar
• 1/4 cup white vinegar lemon, or lime juice, distilled
• 2 garlic minced, cloves
• 1-2 red Thai chili stem removed and minced

Mo Hanh (Scallion Oil):

• 1/4 cup canola oil
• 1/2 cup scallions chopped

For assembling:

• 8 ounces rice noodles cooked and refrigerated, bun style
• lettuce thinly sliced, fresh
• bean sprouts fresh
• cilantro fresh
• peanuts crushed, roasted