Bún Chả

Ingredients

• 1500g minced pork
• 2300g pork belly, thinly sliced
• 33 tbsp fish sauce
• 42 tbsp sugar
• 52 cloves garlic, minced
• 61 shallot, minced
• 71 tbsp vegetable oil
• 8400g rice vermicelli, cooked and cooled
• 9Fresh lettuce leaves
• 10Fresh Thai basil
• 11Fresh coriander
• 12Pickled vegetables (carrot and daikon)
• 13Dipping sauce: 4 tbsp fish sauce, 2 tbsp sugar, 2 tbsp warm water, 1 tbsp lime juice, 1 clove garlic, sliced chilli

Instructions

1. 1Mix minced pork with 1 tablespoon fish sauce, 1 tablespoon sugar, garlic and shallot. Form into small flat patties.
2. 2Marinate pork belly slices with 1 tablespoon fish sauce and 1 tablespoon sugar for 30 minutes.
3. 3Make dipping sauce by dissolving sugar in warm water, then adding fish sauce, lime juice, garlic and chilli. Set aside.
4. 4Grill pork patties and pork belly over charcoal or in a hot grill pan until caramelised and cooked through, about 4-5 minutes per side.
5. 5Divide cooked vermicelli into bowls.
6. 6Top with grilled pork patties and pork belly slices.
7. 7Serve with lettuce, basil, coriander, pickled vegetables and the dipping sauce on the side.