Hanoi Bun Cha

Ingredients

• 1 lb ground pork
• 1 lb pork belly, thinly sliced
• 4 shallots, minced
• 4 cloves garlic, minced, divided
• 1/2 cup fish sauce, divided
• 1/2 cup sugar, divided
• 1 tsp black pepper
• 1/3 cup rice vinegar
• 1 1/2 cups warm water
• 2 Thai chilies, sliced
• 1 medium carrot, thinly sliced
• 1 lb dried rice vermicelli
• 1 head green leaf lettuce, leaves separated
• 1 bunch mint
• 1 bunch cilantro

Method

1. Mix the shallots, half the garlic, 3 tablespoons fish sauce, 2 tablespoons sugar and the pepper; toss half with the pork belly and knead the rest into the ground pork, then shape small flat patties.
2. Let the meat marinate 30 minutes while you stir the remaining fish sauce, sugar, garlic, vinegar and warm water into a dipping broth with the chilies and carrot.
3. Cook the vermicelli in boiling water for 3 to 4 minutes, rinse in cold water and drain well.
4. Grill the patties and pork belly over medium-high heat, turning once, until charred at the edges; the patties should reach 160°F and the belly 145°F.
5. Rest the pork 3 minutes, then drop it into bowls of the dipping broth.
6. Serve with bowls of noodles, lettuce and herbs so everyone dips and builds their own bites.

Notes