With grilled pork and nuoc cham – a sweet-sour dressing made with fish sauce and lime – this fresh and fragrant rice noodle bowl will transport you straight to the bustling streets of Hanoi.
To make the nuoc cham, combine the garlic, chilli, lemongrass, ginger, sugar and fish sauce in a small bowl. Transfer 2 tbsp of this mixture to a dish or food bag large enough to hold the pork (this will be the marinade). Add the lime juice, vinegar and 2 tbsp water to the remainder to make the dressing. Cover and chill until needed.
Using a sharp knife, butterfly the pork by cutting through it horizontally, and opening it out like a book. Repeat with the remaining steaks, and then add them to the dish or food bag with the reserved marinade mixture, turning to coat. Cover (or seal the bag) and chill for at least 20 minutes or for up to 24 hours.
Set a griddle or frying pan over a high heat until smoking. Working in batches, lay the pork fat in the pan and cook for 2-3 minutes on each side, until cooked through and just charred. Transfer to a plate to rest. Repeat until all the steaks are cooked.
Meanwhile, cook the noodles following the packet instructions, then divide them between 4 serving bowls. Add the carrots, beansprouts, cucumber, mint, coriander and lettuce, arranging them in separate piles.
Slice each pork steak into 3 and add to the prepared bowls, along with any resting juices. Spoon the nuoc cham over each bowl and scatter over the cashews. Serve immediately.
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