Nongyao Truadmakkha’s Spicy Noodle Salad with Lemongrass Pork Skewers

Ingredients

• Skewers

  • 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

• Dressing

  • 1/3 cup (75 ml) rice vinegar
  • 1/3 cup (75 ml) vegetable oil
  • 2 tbsp brown sugar
  • 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

• Salad

  • 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