GRILLED PORK SKEWERS WITH NOODLE SALAD ( BUN THT NNG)

SERVES 4

You will need 12 bamboo skewers.

2 tbs caster sugar 1/3 cup (80ml) fish sauce

1 tbs honey 1 tsp freshly ground black pepper 6 spring onions, white and green

parts thinly sliced, separated 2 garlic cloves, crushed 500g pork neck, cut across the

grain into 3mm-thick slices 2 tbs sunflower oil

VERMICELLI NOODLE SALAD

250g vermicelli rice noodles, cooked according to packet instructions 1/2 bunch mint, leaves roughly sliced 5 perilla leaves (from Asian greengrocers – substitute with betel leaves), roughly sliced 1/2 bunch Vietnamese mint, leaves picked, roughly chopped 1 Lebanese cucumber, halved

lengthways, thinly sliced 1 carrot, cut into long matchsticks 2 cups (160g) bean sprouts 1/2 cup (125ml) Nuoc Cham (recipe follows) 1/3 cup (80ml) Spring Onion Oil (recipe follows) Fried Asian shallots and crushed

roasted peanuts, to serve

Place sugar, fish sauce, honey and pepper in a bowl and stir to dissolve sugar.

Using a mortar and pestle, pound white parts of spring onions to a paste. Add to honey mixture with garlic, pork and oil, tossing to combine. Cover and refrigerate for 2 hours to marinate.

Meanwhile, soak bamboo skewers in water for 30 minutes to prevent scorching.

Thread marinated pork onto skewers, discarding remaining marinade.

Heat a chargrill pan or barbecue to medium-high heat. Working in batches if necessary, cook the pork skewers for 1-2 minutes each side until browned and cooked through.

Divide the noodles among serving bowls. Top with the herbs, cucumber, carrot and bean sprouts, then add pork skewers. Drizzle over the nuoc cham and spring onion oil. Sprinkle with fried shallots, crushed peanuts and green parts of spring onion to serve.