Name: Char-grilled Pork Neck with Vermicelli Noodles
Prep time: 20 min
Cook time: 4 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 2 tbsp sugar; 4 tbsp fish sauce; 1 tbsp honey; 1 tsp freshly ground pepper; 6 white part spring onion, finely sliced and pounded in mortar and pestle to a paste; 500g pork neck, finely sliced across the grain into 3mm pieces; 2 tbsp vegetable oil; 250g rice vermicelli noodles (cooked as packet instructions); 5 Vietnamese mint leaves, sliced; 5 perilla leaves, sliced; 5 mint leaves, sliced; 2 garlic cloves, finely diced; 1 Lebanese cucumber, halved and sliced; 2 handfuls bean sprouts; 120ml dipping fish sauce; 4 tbsp spring onion oil; 4 tbsp fried red Asian shallots; 4 tbsp crushed roasted peanuts; Special equipment: 12 bamboo skewers, soaked in water for 20 minutes or 12 wooden chopsticks sliced down the middle