Preparation

o marinate pork, pulse garlic, lemongrass and shallots together in a processor until finely chopped. Add sugar, fish sauce, lime juice, oil and soy sauce and whiz until well combined. Transfer to a bowl, add pork, stir through and refrigerate for at least 1 hour, or overnight.
To make dressing, pound garlic, chillies and sugar in a mortar. Stir in fish sauce, coriander, mint, lime juice and 1/3 cup water.
Place noodles in a large bowl, cover with cold water and soak for 20 minutes. Drain and cook in boiling water for about 1 minute, until just tender. Drain, rinse in cold water and drain again. Place in a large serving bowl, add ¾ of the dressing and toss well.
Preheat a grill or barbecue. Remove pork from marinade (but don't rub marinade off). Cook over high heat for about 2 minutes each side, until charred. Arrange pork, carrot, cucumbers and extra mint leaves over noodles. Serve with remaining dressing.

Ingredients

  • 4 large cloves garlic, peeled
  • 3 stalks lemongrass, lower 10cm only (tough layers removed), chopped
  • 2 brown shallots, roughly chopped
  • 1 heaped tablespoon sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons peanut or vegetable oil
  • 1½ tablespoons soy sauce
  • 750g pork fillets, cut into 1cm slices
  • Dressing
  • 4 cloves garlic, peeled
  • 2 hot red chillies, coarsely chopped
  • 2 tablespoons sugar
  • ¼ cup fish sauce
  • ½ cup chopped fresh coriander
  • ½ cup chopped fresh mint
  • ¼ cup freshly squeezed lime juice
  • Rice noodle salad
  • 250g dried rice noodles
  • 2 large cucumbers, peeled, seeded and thinly sliced
  • 1 carrot, peeled and cut into sticks