2 tablespoons sugar
4 tablespoons fish sauce
1 tablespoon honey
1 teaspoon freshly ground black pepper
6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste
2 cloves garlic, finely diced
18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces
2 tablespoons vegetable oil
9 ounces cooked rice vermicelli noodle
5 fresh mint leaves, sliced
5 fresh perilla leaves, sliced
5 fresh Vietnamese mint leaves, sliced
1 Lebanese cucumber, halved and sliced
2 handfuls bean sprouts
4 tablespoons spring onion oil
1/2 cup Dipping Fish Sauce, recipe follows
4 tablespoons fried red Asian shallots (see Cook's Note)
4 tablespoons crushed roasted peanuts
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar
4 ounces or 1/2 cup water
2 cloves garlic
1 chile, chopped
2 tablespoons fresh lime juice
Fried red Asian shallots can be found at specialty Asian markets.
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