Prep:

1. Soak the vegan TVP slices in hot water for 20 minutes. Meanwhile, cut the king oyster mushrooms into thick chunks (similar size as the TVP slices).

2. Mince the lemongrass, garlic and shallot.

3. Squeeze out the excess water from the TVP slices.

First step: Marinate the skewer ingredients

1. In a large bowl, combine the minced lemongrass, garlic, shallot, soy sauce, vegan oyster sauce, sugar, oil, five-spice, and pepper. Then add the vegan slices and mushroom chunks and toss thoroughly to coat.
2. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge.

Second step: Thread the skewers

• Remove the bamboo skewers from the water and pat dry. Then thread the marinated ingredients onto each skewer in an alternating pattern: vegan TVP, mushroom, vegan pork, mushroom, continuing until the skewer is filled, leaving a little space at each end for handling.

Third step: Air-fry the skewers

1. Preheat the air fryer to 200°C.
2. Arrange the skewers in a single layer in the air fryer basket. You may need to cook in batches depending on the size of your air fryer.
3. Air-fry for 15-20 minutes, turning the skewers halfway through, until the vegan pork and mushrooms are deeply golden, slightly charred at the edges, and sticky with caramelised marinade.
4. Brush with some of the leftover marinate.

Make the nước chấm (dipping sauce) and scallion oil

1. Combine the vegan fish sauce, sugar, lime juice and warm water in a bowl. Stir until the sugar dissolves completely.
2. Add the minced garlic and chilli, then taste and adjust. The sauce should be a bright, balanced blend of sweet, sour, salty and spicy.
3. Next, chop the scallion and put in a bowl with a pinch of salt on top. This will neutralize the heated oil splatter which can cause burns (scallion is around 90% water).

4. Proceed to heat the oil and pour over the scallion with cautions.
5. If you're using dry vermicelli, cook them according to the packet instructions. Then drain and rinse under cold water until completely cool.

Assemble the bowls

1. Divide the cold vermicelli noodles between bowls. Then lay one or two skewers across the top of each bowl, or slide the pieces off the skewers directly onto the noodles.

2. Add a generous pile of drained pickled vegetables and sliced cucumber.
3. Scatter fried shallots and crushed roasted peanuts over the top, then add a handful of fresh herbs alongside.
4. Drizzle the scallion oil before pouring 3-4 tbs of nước chấm over the bowl, or serve the dipping sauce on the side and let everyone pour their own.
5. Toss everything together nicely and then, bite. 😋