A recipe from the Good Food collection.
2 × 400 g (14 oz) pork fillets, trimmed and cut into 36 chunks
6 spring onions (scallions)
2 garlic cloves, crushed
1 tablespoon sugar
2 tablespoons fish sauce
1/4 teaspoon white pepper
1 tablespoon peanut oil
350 g (12 oz) dried flat rice noodles
1 baby cos (romaine) lettuce, leaves separated
2 tablespoons coriander (cilantro) leaves
Soak 12 bamboo skewers in cold water for 30 minutes.
Thread 3 pieces of pork onto each skewer and place in a shallow non-metallic dish. Finely chop 4 spring onions, put in a mortar and pestle with the garlic and sugar and grind to a coarse paste. Mix in the fish sauce, white pepper and oil. Pour over the pork kebabs, turning to coat on all sides. Cover and refrigerate for 1–2 hours.
While the pork is marinating, put all the chilli lime pickle ingredients in a food processor and blend until smooth. Refrigerate until needed.
Cook the noodles in a large saucepan of boiling water for 4–5 minutes, or until tender. Drain and place in a covered bowl at room temperature until needed.
Cut the remaining spring onions lengthways into fine strips. Line four serving plates with lettuce leaves and put a nest of noodles on top. Put 3 pork skewers on each plate and scatter with the spring onion strips and coriander leaves. Serve with a dollop of chilli lime pickle on the side.
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