Chargrilled Pork Neck With Vermicelli Noodles

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• Step 1

  In a large mixing bowl, combine the sugar, fish sauce, honey and pepper. Mix until the sugar has dissolved, then add the bashed spring onion, garlic and pork. Toss to coat the pork well, then pour the vegetable oil over the top. Cover and marinate in the refrigerator for 2 hours, or overnight for an even tastier result. When you’re nearly ready to cook, soak the skewers in water for 20 minutes
  to prevent scorching. Thread the pork onto the skewers, discarding the remaining marinade.

• Step 2

  Chargrill the skewers over medium–high heat for 1–2 minutes on each side, or until cooked through and nicely browned.

• Step 3

  Divide the noodles among serving bowls. Top with the herbs, cucumber and bean sprouts, then sit the pork skewers on top.

• Step 4

  Drizzle each bowl with the nuoc mam cham and spring onion oil. Sprinkle with the fried shallots, crushed peanuts and green spring onion slices and serve.

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