Holiday Bun Cha

Pork and noodles

• 4 cloves Garlic
• 2 medium Shallot
• 40 g Caster sugar
• 90 ml Fish sauce
• 450 g Minced pork
• 400 g Pork belly, skin removed
• 300 g Rice vermicelli

Nước chấm and herbs

• 80 ml Rice vinegar
• 2 pieces Lime
• 1 piece Red chili pepper
• 1 head Butterhead lettuce
• 25 g Fresh mint
• 25 g Fresh coriander

1. Finely grate the garlic and finely chop the shallot. In a bowl, mix half the garlic and half the shallot with 20 g of the caster sugar and 60 ml of the fish sauce.
2. Add the minced pork to the bowl and mix until tacky, then shape into 16 small meatballs. Add the pork belly to the same bowl and turn to coat; leave both to marinate for 15 minutes while you prepare the rest.
3. For the nước chấm, combine the rice vinegar, juice of both limes, remaining fish sauce, remaining caster sugar, and the remaining garlic and shallot in a small saucepan. Warm gently for 2 to 3 minutes, stirring just until the sugar dissolves, then take off the heat.
4. Bring a saucepan of water to the boil and cook the rice vermicelli until tender. Drain well and rinse briefly under cold water, then set aside to drain again.
5. Heat the grill to a high heat; if you do not have a grill, use a large frying pan over a medium-high heat. Grill the pork belly and meatballs for 8 to 12 minutes, turning often, until caramelised and cooked through.
6. Thinly slice the red chili pepper and stir it into the warm nước chấm. Separate the butterhead lettuce into leaves, then pick the fresh mint and fresh coriander into a bowl.
7. Divide the rice vermicelli between bowls, then add the grilled pork. Serve with lettuce and herbs for wrapping and plenty of warm nước chấm for dipping.

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