1 stalk lemongrass, peeled of its woody leaves, then very finely chopped
3 limes leaves, thinly sliced – or you can use dried ones
2 cloves of garlic, peeled and finely chopped
½ tsp turmeric
1 tsp golden caster sugar
2 tbsp fish sauce
1 tsp groundnut oil
200 g pork fillet cut into medallions, then flatten out by bashing with a rolling pin
For the sauce:
2 small garlic cloves, finely chopped
1 small fresh red chilli, seeded and finely chopped
2 tbsp golden caster sugar
2 tbsp fresh lime juice
100 ml rice wine vinegar
100 ml fish sauce
For the salad
100 g thin rice noodles
8 romaine lettuce leaves, chopped
½ cucumber, peeled, seeded, and thinly sliced into matchsticks
6 spring onions, cut into matchsticks
12 mint leaves, finely chopped
A small bunch of coriander
Place the lemongrass, lime leaves, garlic, turmeric, sugar and fish sauce into a mixing bowl and mix together. Then pour over the pork and rub well into the meat. Leave to marinade for 30 minutes.
To make the sauce, combine the garlic, chilli and sugar in a food processor and blitz to a fine paste. Add the lime juice, vinegar, fish sauce and 50 ml of water, then blend using pulses until all the ingredients are well combined.
Put the noodles in a bowl with boiling water to cover. Let stand until al dente, which will take about 10 minutes. Divide the noodles between bowls. Mix the salad vegetables together then add on top of the noodles.
Heat the oil in a griddle pan or heavy frying pan over a high heat until it is almost smoking. Cook the pork until the meat has charred nicely and is just cooked through. Add the grilled pork to the bowls and finish by topping each bowl with the chopped herbs and serve with a few tablespoons of sauce drizzled over -more if you like.