Nongyao Truadmakkha’s Spicy Noodle Salad with Lemongrass Pork Skewers | RICARDO

Ingredients

• 4 garlic cloves, peeled
• 2 tbsp cilantro roots or stems
• 1 lemongrass stalk, finely chopped
• 1 tbsp white peppercorns
• 2 tbsp brown sugar
• 2 tbsp (30 ml) low-sodium soy sauce
• 2 tbsp (30 ml) fish sauce
• 2 tbsp (30 ml) water
• 1 tbsp (15 ml) vegetable oil
• 1 lb (450 g) pork shoulder roast, cut into strips
• 1/3 cup (75 ml) rice vinegar
• 1/3 cup (75 ml) vegetable oil
• 2 tbsp (30 ml) sambal oelek
• 1 tbsp (15 ml) mirin
• 1 tbsp (15 ml) fish sauce
• 1 tbsp (15 ml) Thai chili paste, or more to taste
• 2 tsp (10 ml) tamarind paste
• 1/4 lb (115 g) rice vermicelli
• 1/2 cup (45 g) green or red cabbage, thinly sliced
• 1 cup (30 g) cilantro, finely chopped
• 4 green onions, thinly sliced
• 2 celery stalks, thinly sliced
• 1 small red bell pepper, seeded and cut into strips
• 1 large carrot, sliced into thin rounds
• 1/2 English cucumber, sliced into halfmoons
• Mint leaves, to taste