Char-grilled Pork Neck with Vermicelli Noodles

1) In a large mixing bowl, combine the sugar, fish sauce, honey and pepper. Mix until sugar has dissolved. Add bashed spring onion, garlic and sliced pork neck.

2) Coat the pork well then enclose the flavours with vegetable oil. Marinate for 2 hours or over night for a better result.

3) Thread the pork into the skewers and char grill on a medium to high heat for 1 to 2 minutes on each side or until brown and cooked.

4) Divide the cooked vermicelli noodle into 4 to 6 bowls, add the sliced herbs, cucumber, bean sprouts and then 1 to 2 pork skewers to each bowl.

5) Dress each bowl with 2 tbsp of dipping fish sauce, a teaspoon of shallot oil, and sprinkle fried Asian shallots and crushed peanuts on top.