Pork lemongrass skewers with Vietnamese herb salad

1. Place pork, garlic, ginger, coriander stems, white pepper and one tablespoon fish sauce in a large bowl. Mix well with clean hands. Divide mixture into twelve portions and shape around the lemongrass skewers to form sausage shapes. Place on a tray, cover and chill for 30 minutes.
2. Meanwhile, mix lemon juice, brown sugar, chilli and remaining one tablespoon fish sauce in a small bowl until sugar dissolves. Combine cucumber, bean sprouts, spring onion, mint and coriander leaves in a large bowl. Pour over dressing and toss to coat.
3. Heat oil in a large frying pan over medium-high heat. Add skewers and cook, turning regularly, for 6-8 minutes or until cooked through and golden brown all over.
4. Divide skewers and lettuce leaves between serving bowls. Fill with herb salad and garnish with peanuts.

Cooking Tip: Vietnamese mint has a more peppery than minty flavour. If it’s not your thing, mint, basil or Thai basil will work equally well.

Nutrition Tip: Asian salads are full of colour, flavour and texture! They are a great example of how vegetables should be treated to make us want to go back for more.