Noodles with Grilled Lemongrass Pork Skewers

Method

1. 1 Slice the pork shoulder thinly and marinate it with chopped lemongrass, garlic, fish sauce, and sugar for 2 hours.
2. 2 Skewer the meat slices onto bamboo skewers in a zigzag pattern to ensure thick and juicy slices.
3. 3 The skewers are bent at an angle, not flat; flat skewers will cause the meat slices to dry out and curl up when grilled.
4. 4 Grill at 230 degrees for 14 minutes or over charcoal for 10 minutes, brushing with marinade once midway through.
5. 5 Mix sweet and sour fish sauce with lemon, garlic, and chili peppers, then let it dilute to a drinkable consistency.
6. 6 Arrange the rice noodles, lettuce, and herbs on a plate, then place the meat skewers on top, drizzle with fish sauce, and sprinkle with peanuts.

With an appliance

• Charcoal grill 45 min

  Grill over charcoal, keeping the grill 12 cm above the grate, for 10 minutes, flipping every 3 minutes; the smoky flavor is a clear advantage over using an oven.