Bún chả

Ingredients14

• pork shoulder400 g
• ground pork300 g
• fish sauce80 ml
• sugar60 g
• garlic4 cloves
• shallots2
• rice vermicelli400 g
• green papaya150 g
• carrot80 g
• rice vinegar3 tbsp
• lettuce leaves150 g
• fresh herbs (mint, perilla, cilantro)80 g
• lime1
• bird's eye chili2

Method

1. Slice the pork shoulder thinly. Mix half the fish sauce, half the sugar, minced garlic, and sliced shallots; marinate the slices and the ground pork separately for 30 minutes.
2. Shape the ground pork into small flat patties.
3. Shred the green papaya and carrot, toss with rice vinegar and a pinch of sugar, and let them pickle while the pork rests.
4. Grill the pork slices and patties over charcoal or a hot grill until caramelized and cooked through.
5. Cook the rice vermicelli in boiling water until tender, then rinse under cold water and drain.
6. Stir the remaining fish sauce and sugar with 250 ml warm water, lime juice, and sliced chili to make the dipping sauce; add the pickled vegetables.
7. Divide noodles, lettuce, and herbs among bowls. Serve the grilled pork on the side with the sauce for dipping.