Rice noodle salad with grilled pork (Bún thịt nướng)

1. Cut the pork shoulder into thin 3 mm slices; pound the lemongrass, garlic and shallots to a paste, mix with the fish sauce, honey, sugar and oil, and marinate the pork in it for at least 1 hour.

2. Cut the carrot and daikon into matchsticks and steep in the rice vinegar with a pinch of sugar for 15 minutes.

3. For the dressing, dissolve the sugar in the water, then add the fish sauce, lime juice, crushed garlic and sliced chilli.

4. Cook the pork on a hot grill or griddle pan for 2-3 minutes per side until the edges caramelise; slice the spring onions and pour over hot oil.

5. Cook and rinse the rice noodles; put torn lettuce, cucumber strips and mint in the bottom of the bowls, then top with noodles, pork and pickled vegetables.

6. Sprinkle with toasted peanuts, drizzle with the spring onion oil and serve the dressing separately – everyone pours it over and mixes just before eating.

Tip: A favourite summer bowl from southern Vietnam: warm meat, cold noodles and crunchy vegetables together. If you like, add a halved crispy spring roll (chả giò).