Step 1

Place sugar, fish sauce, honey and pepper in a bowl and stir to dissolve sugar.

Step 2

Using a mortar and pestle, pound white parts of spring onions to a paste. Add to honey mixture with garlic, pork and oil, tossing to combine. Cover and refrigerate for 2 hours to marinate.

Step 3

Meanwhile, soak bamboo skewers in water for 30 minutes to prevent scorching.

Step 4

Thread marinated pork onto skewers, discarding remaining marinade.

Step 5

Heat a chargrill pan or barbecue to medium-high heat. Working in batches if necessary, cook the pork skewers for 1-2 minutes each side until browned and cooked through.

Step 6

Divide the noodles among serving bowls. Top with the herbs, cucumber, carrot and bean sprouts, then add pork skewers. Drizzle over the nuoc cham and spring onion oil. Sprinkle with fried shallots, crushed peanuts and green parts of spring onion to serve.

Step 7

For the Nuoc Cham, combine the fish sauce, vinegar, sugar and 1/2 cup (125ml) boiling water in a heatproof bowl. Stir until sugar dissolves, then set aside to cool. Add the garlic, chilli and lime juice. Stir to combine and season. Nuoc Cham will keep, covered in the refrigerator, for 1 week.

Step 8

For the spring onion oil, place the oil and spring onion in a saucepan over medium heat. Cook for 2 minutes or until the oil just starts to simmer. Remove pan from heat, transfer oil to a clean container and set aside to cool. Oil will keep, covered in the refrigerator, for 3-4 days.