Vietnamese Roasted Bowl

3 tbsp. (45 ml) of virgin camelina oil Signé caméline
3 tbsp. (45 ml) of roasted camelina oil Signé caméline
4 pork chops

About 1 lb (450 g) of carrots (4 ou 5)
2 cloves of garlic
2 green onions
2 limes (or lemon) (1 for the juice, the other cut into wedges for presentation)
3/4 lb (340 g) of rice vermicelli
3/4 lb (340 g) of yu choys
4 tbsp. (60 ml) of roasted camelina seeds Signé caméline
2 tbsp. (30 m) of peanuts (optional)
4 tbsp. (60 ml) of sweet chili sauce
2 tbsp. (30 ml) of soya sauce
1 tsp. (5 ml) of garlic salt (or onion)
1 tbsp. (15 ml) of fresh or dehydrated ginger
One pinch of lemongrass (optional)

1. Cut the yo choys into 1-inch-long sections. Cut the carrots lenghtwise and  slice them to obtain half slices. Chop the garlic. Slice the green onion.
2. In a medium bowl, combine the carrots with the juice of half a lime. Season with salt and pepper.
3. Cook the rice vermicelli. Rinse well once cooked and add a drizzle of camelina oil to prevent them from sticking.
4. Heat a pan with a drizzle of roasted camelina oil. Add the peanuts and roasted camelina seeds. Cook for 2 minutes so that they become fragrant. Remove from pan and set aside.
5. Wipe up the pork chops, season with garlic salt and pepper on both sides. In a frying pan, heat a drizzle of oil and cook the pork chops. Cook for 3 to 5 minutes on each side or until they are completely cooked.
6. Transfer the cooked pork chops on a cutting board. Wait 5 minutes, then cut them into slices. Thus, the chops will not empy themselves of their cooking juice.
7. Heat a drizzle of roasted camelina oil in a pan, add the garlic and cook for one minute. Add the yu choys as well as ginger, lemongrass, garlic salt and pepper. Cook for 2 minutes, then add the rice vermicelli to the pan. Mix well.
8. In the pan with the juices, heat a drizzle of roasted oil. Add the green onions, the sweet chili sauce, soya sauce, 4 tablespoons of water and the juice of one lime (the rest will be used for the plates).  Cook for 2 minutes, until the juice is reduced.
9. To the pan of vermicelli, add half of the sauce. Divide the rice vermicelli between the 4 bowls. Place the pork chops and the carrots on top. Drizzle with the remaining sauce and garnish with camelina seeds. Serve with lime wedges.