Hue Lemongrass Lean Pork Skewers

Preheat the grill to medium-high

Slice your lemongrass in half lengthways

Soak the sliced lemongrass in cold water – these are your lemongrass skewers

Peel and finely chop your shallot[s]

Slice half your red chilli[es] into rounds and finely chop the remaining

Wash, then remove the leaves from your lettuce (2 per person!) and set aside

Shred the inner core[s]

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Combine your mince (remove the paper from the mince if required!), diced chilli, chopped shallot, half of your gluten free soy sauce and half of your fish sauce (you'll use the rest later!) in a bowl and mix everything together

Divide the mince mixture into 2 per person and press it onto each lemongrass skewer to form a long sausage shape

Add the lemongrass skewers to a baking tray (or two!) (use tin foil to avoid mess!)

Place the tin foil-lined tray[s] under the grill for 10-15 min or until cooked through (no pink meat!) turning once halfway

Combine your peanut butter, ginger & garlic paste, remaining gluten free soy sauce and remaining fish sauce – this is your peanut dipping sauce

Add your carrot & cabbage slaw mix to a bowl with your rice vinegar and the shredded lettuce

Season with a pinch of sugar, mix it all together and set aside – this is your cabbage & carrot salad