Dressing – Combine the tamarind and warm water in a small bowl. Let sit for a moment to soften, then use fingers to squeeze and break up the tamarind and dissolve the pulp from the seeds and strings. Drain the liquid into a small saucepan and discard the rest. To the tamarind liquid, add the vinegar, sugar, coriander, garlic, salt and pepper. Bring mixture to a boil. Simmer for 2-3 minutes, until reduced slightly. Remove from heat and set aside to cool. When cool, gradually whisk in the oil to make vinaigrette. Refrigerate dressing in a sealed container until ready to use.

Salad – Pour boiling water over the rice stick noodles and let soak for three minutes. Drain and rinse with cool water. Place in a large bowl and cut into bite-sized pieces with kitchen shears. Add the pork, cabbage, cucumber, grapes, mint and green onions. Gently toss to combine. Pour on the Tamarind Dressing and mix well. Season with additional salt and pepper if needed. Serve cool with chili sauce and lime wedges alongside.