Cooking oil spray, for greasing
400g rice vermicelli noodles
800g pork fillet, diagonally sliced into thin strips
½ iceberg lettuce, finely shredded
4 spring onions, finely sliced diagonally
½ bunch Vietnamese mint, leaves picked
½ bunch Thai basil, leaves picked
80g salted peanuts, roughly chopped
2 cloves garlic, chopped
1 tsp sea-salt flakes
2 stalks lemongrass, white part only, finely sliced
4 Tbsp coriander seeds
2 Tbsp tom yum paste
80ml vegetable oil
1 clove garlic
3 small red chillies, finely sliced
3 tsp sugar
Pinch of sea-salt flakes
Juice of 3 limes
3 Tbsp fish sauce
Lightly oil a large oven tray. Cook noodles, following pack instructions, then drain well and spread on prepared tray. Put a sheet of baking paper over noodles, top with a second tray and weigh down to flatten noodles. Refrigerate or set aside at room temperature.
To make marinade, use a mortar and pestle to crush garlic, salt, lemongrass and coriander. Add tom yum paste and mix to combine, then stir through vegetable oil.
Put marinade in a large bowl. Add pork strips and set aside to marinate.
To make dressing, use clean mortar and pestle to grind garlic, chilli, sugar and salt into a paste. Stir through lime juice and fish sauce and set aside.
Thread pork onto pre-soaked bamboo skewers. Preheat a barbecue hotplate or large frying pan over a high heat. Add skewers and cook for 3-4 minutes on each side, basting with marinade. Transfer to a serving plate.
Cut noodle mat into 8 even pieces. Put 2 pieces on each of 4 serving plates. Arrange remaining ingredients on a large platter. To serve, top noodle mats with a little of the lettuce, onion, mint, basil and peanut. Top each plate with a pork skewer and spoon over dressing.