Bun thit nuong

Method

Combine shallots, garlic, lemongrass, fish sauce, honey and sesame oil in a bowl to create the marinade. Add pork slices and marinate for at least 2 hours, preferably overnight, in the refrigerator. Thread marinated pork onto bamboo skewers and grill over hot charcoal or a barbecue for 3-4 minutes per side until caramelised and cooked through. Meanwhile, cook rice vermicelli noodles according to packet instructions, drain and set aside. Arrange noodles in serving bowls and top with grilled pork, fresh lettuce, cucumber, mint and coriander. Drizzle with a mixture of remaining fish sauce and lime juice, scatter crushed peanuts over the top, and serve immediately with extra lime wedges on the side.