Ingredients:
3 lb boneless pork shoulder roast
3 stalks lemongrass
5 cloves garlic
1/2 tsp black pepper
4 tbsp brown sugar
1 tbsp dark soy sauce
3 tbsp fish sauce
2 tbsp olive oil

Chop white part of lemongrass into slices, and add green stalks in whole. Mix lemongrass with chopped garlic, black pepper, brown sugar, soy, fish sauce and olive oil. Cut pork shoulder roast into long strips no thicker than 1 inch, and marinate in lemongrass marinade for 24 hours or at least overnight. Grill pork until fully cooked through and charred on the outside. Let rest, and serve thinly sliced pieces with noodles, nuoc cham and fresh herbs (including cilantro)

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