Bun cha

Method

Mince the pork belly and shoulder together, then pound finely minced shallots and garlic into a paste. Combine the minced pork with the shallot-garlic paste, fish sauce, palm sugar and black pepper, mixing well until the mixture becomes sticky and cohesive. Form the mixture into small oval patties about 5cm long. Heat a charcoal grill or heavy-bottomed frying pan over medium-high heat and cook the patties for 3-4 minutes each side until caramelised and cooked through. Meanwhile, prepare the dipping sauce by whisking together fish sauce, water, lime juice, palm sugar and thinly sliced red chilli. Cook the rice vermicelli according to packet instructions, then drain and divide amongst serving bowls. Top each bowl with a portion of grilled pork patties, and arrange fresh herbs, lettuce leaves and thinly sliced cucumber on the side. Pour the warm dipping sauce over the noodles and pork, allowing diners to mix to their preference.