Barbecued pork and noodles

Ingredients

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

Marinade

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

Dressing

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.