Hanoi Bun Cha (Grilled Pork Patties with Rice Noodles)

Mix 300g ground pork and 300g pork shoulder with 1 tbsp fish sauce, 1 tbsp sugar, and 0.5 tbsp minced garlic, massaging well to ensure even seasoning and marinating for at least 20 minutes.

Shape the seasoned ground pork into flat patties about 4cm wide and 1cm thick, then flatten the pork shoulder into bite-sized pieces so they cook evenly without curling on the grill.

Heat a grill or pan and cook the pork over medium heat, turning often.

Remove it when the edges are browned, fat has rendered, and no raw pink remains in the center of the ground pork patties.

Mix the remaining 3 tbsp fish sauce, 2 tbsp sugar, 3 tbsp lime juice, and remaining garlic.

Stir until the sugar dissolves completely, then set aside as the dressing.

Slice 100g of carrot into very thin 0.2cm pieces and add them to the dipping sauce, allowing them to soak for 10 minutes to absorb the flavors while maintaining their fresh, crunchy texture.

Boil 400g rice vermicelli, rinse in cold water to remove excess starch, and arrange them on a large platter alongside 200g of fresh herbs and the grilled pork, keeping the components separate.

Divide the dressing among small bowls.

Coat portions of rice vermicelli and grilled pork lightly with the dressing and eat them with the lettuce and herbs.