Bún Chả (Grilled Pork with Rice Vermicelli)

Marinated pork

• 4 cloves Garlic
• 30 g Caster sugar
• 45 ml Fish sauce
• 15 ml Light soy sauce
• 350 g Pork belly, skin removed by butcher
• 350 g Minced pork

Dipping sauce and noodles

• 60 ml Rice vinegar
• 45 ml Fish sauce
• 25 g Caster sugar
• 2 medium Lime
• 1 clove Garlic
• 1 medium Carrot
• 1 medium Cucumber
• 20 g Fresh mint
• 20 g Fresh coriander
• 300 g Rice vermicelli

1. Peel and finely grate 4 cloves of the garlic into a mixing bowl. Add 30 g caster sugar, 45 ml fish sauce and 15 ml light soy sauce, then stir until the sugar dissolves.
2. Slice the pork belly into thin strips, about 1 cm thick, and add to the marinade. Add the minced pork and mix well, then shape into 12 small patties.
3. Cover and marinate the pork for 20 minutes at room temperature while you prepare the sauce and noodles. If your kitchen is very warm, marinate in the fridge and bring back towards room temperature before grilling.
4. Make the dipping sauce: in a bowl, whisk together the rice vinegar, 45 ml fish sauce and 25 g caster sugar until dissolved. Squeeze in the juice of 2 limes, then finely grate in the remaining clove of garlic.
5. Peel and coarsely grate the carrot, then add it to the dipping sauce. Thinly slice the cucumber and set aside with the fresh mint and fresh coriander for serving.
6. Bring a saucepan of water to the boil and cook the rice vermicelli according to the packet instructions until tender. Drain in a colander and rinse briefly under cold water, then leave to drain well.
7. Heat a barbecue grill or grill to medium-high. Grill the pork belly and patties for 3 to 5 minutes per side, turning as needed, until caramelised and cooked through.
8. Divide the noodles between bowls and top with cucumber, mint and coriander. Serve the grilled pork alongside and spoon over the dipping sauce, letting the noodles soak up the tangy juices.

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