Lemongrass Pork Skewers With Pea And Rice Noodle Salad | Donna Hay

Ingredients

• 1kg pork neck, trimmed
• 150g snow peas (mange tout), trimmed and shredded
• 100g sugar snap peas, trimmed
• peanut oil, for brushing
• 1 x small Lebanese cucumber, peeled, seeded and sliced
• 2 cups small betel leaves+ or purple basil leaves
• 250g vermicelli rice noodles, cooked
• baby (micro) lemon balm leaves, to serve (optional)
• 2 lemongrass stalks, white part only, thinly sliced
• 1 clove garlic
• 1 x 3cm piece (15g) ginger, peeled and finely grated
• 1 tablespoon honey
• 2 tablespoons fish sauce
• ¼ cup (60ml) peanut oil
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 tablespoon finely grated palm sugar
• 1 teaspoon soy sauce
• 1 small green chilli, thinly sliced