Pork Neck with Herbs and Banh Hoi Noodles Recipe

Ingredients

• 8 pieces (60gm) dried banh hoi (see note)
• 60 ml coconut cream, seasoned with a pinch of salt and caster sugar (¼ cup)
• 1 baby cos, or 3 large cosberg, leaves separated
• 1 bunch each perilla leaves, Vietnamese mint leaves, mint leaves and betel leaves, (see note)
• Nuoc cham (see link to beef tartare recipe above) and thinly sliced spring onion, to serve
• Marinated pork
• 100 ml cola
• 50 gm oyster sauce
• 2¼ tbsp soy sauce
• 2 tbsp fish sauce
• 2 tsp sesame oil
• ½ tsp kampot peppercorns (see note), finely ground with a mortar and pestle
• 300 gm boneless pork neck
• Pickles
• 50 ml rice vinegar
• 50 gm caster sugar
• 75 gm daikon, cut into julienne (about 1/8 small)
• ½ carrot, cut into julienne
• Spring onion oil
• 2 tbsp vegetable oil
• 2 spring onion, thinly sliced
• Pineapple glaze
• 30 gm caster sugar
• 1½ tbsp pineapple juice (preferably fresh)
• 1¼ tsp fish sauce
• 1½ tsp soy sauce