Bun Cha

Ingredients

• •Ground pork
• •Pork belly
• •Rice vermicelli noodles
• •Fish sauce
• •Lime
• •Garlic
• •Pickled green papaya
• •Fresh herbs

Steps

1. 1Mix ground pork with minced garlic, shallots, fish sauce, sugar, and black pepper, then shape the mixture into small flattened patties.
2. 2Separately, slice pork belly into thin strips and marinate it with a similar blend of fish sauce, sugar, and garlic so both cuts of meat share a complementary caramelized flavor once grilled.
3. 3Grill the patties and pork belly strips over hot charcoal, turning frequently, until they develop a smoky char on the outside while staying juicy inside.
4. 4While the pork grills, prepare a dipping broth called nuoc cham by combining fish sauce, sugar, lime juice, and water, then stir in minced garlic, sliced chilies, and thin strips of pickled green papaya and carrot.
5. 5Cook rice vermicelli noodles in boiling water until just tender, then rinse under cold water and drain well so the strands stay loose and separate.
6. 6Arrange a large plate of fresh herbs and lettuce alongside the noodles, since diners wrap and dip rather than eat everything mixed together.
7. 7Add the hot grilled pork directly into the bowl of warm dipping broth just before serving so it gently warms the sauce.
8. 8To eat, diners take a portion of noodles and herbs, dip them into the broth along with the pork, and enjoy the contrast of hot, cold, sweet, and savory in each bite.