Bun Cha Hanoi

Ingredients

• 400g minced pork, at least 20 percent fat
• 400g pork belly, sliced 5mm thick
• 4 shallots, finely chopped
• 5 garlic cloves, finely chopped
• 3 tbsp fish sauce
• 2 tbsp honey
• 1 tbsp caramel sauce or dark brown sugar
• 1 tsp ground black pepper
• 400g dried rice vermicelli
• 120ml fish sauce, for the dipping broth
• 120g sugar, for the dipping broth
• 120ml rice vinegar
• 700ml warm water
• 6 garlic cloves, thinly sliced
• 3 red chillies, sliced
• 1 green papaya or kohlrabi, thinly sliced
• 1 carrot, thinly sliced
• Lettuce, perilla, mint and coriander, to serve

Before you cook

• Slice the pork belly into 5mm strips about the width of two fingers
• Chop the shallots and garlic very finely for the marinade
• Slice the papaya and carrot into thin coins and toss them with a teaspoon of salt, then leave them for 15 minutes and rinse
• Wash and dry the herbs and lettuce and arrange them on a platter
• Thinly slice the six garlic cloves and the chillies for the dipping broth

Steps

1. Mix the shallots, chopped garlic, fish sauce, honey, caramel sauce and pepper in a bowl.
2. Divide the marinade between two bowls, putting the minced pork in one and the belly slices in the other.
3. Work each one with your hands until fully coated, then cover both and chill for an hour.
4. Combine the dipping broth fish sauce, sugar, vinegar and warm water in a jug and stir until the sugar dissolves.
5. Add the sliced garlic, chillies and the rinsed papaya and carrot to the broth and leave it to sit.
6. Shape the minced pork into small flat patties about 5cm across and 1cm thick.
7. Heat a charcoal grill or a heavy griddle pan until it is properly hot.
8. Grill the belly slices for three to four minutes per side until the edges are charred and crisp.
9. Grill the patties for three minutes per side until they are dark at the edges and cooked through.
10. Cook the vermicelli in boiling water for four minutes, then rinse it under cold water and drain it very well.
11. Warm the dipping broth in a pan until it is just above body temperature, without boiling it.
12. Divide the broth between four wide bowls and drop the hot grilled pork straight in.
13. Serve each person a bowl of pork, a plate of noodles and the herb platter, so they can dip a tangle of noodles and herbs into the broth with each mouthful.