Hanoi grilled pork with noodles

45 min · serves 4

Two kinds of pork and one bowl of warm dipping sauce. The meat has to char at the edges.

Ingredients

• 400 g Pork belly
• 300 g Ground pork shoulder
• 600 g Fresh rice vermicelli
• 5 tbsp Fish sauce
• 4 tbsp Sugar
• 3 tbsp Rice vinegar
• 200 g Green papaya
• 100 g Carrot
• 1 head Garlic
• 3 bulbs Shallot
• 200 g Mixed fresh herbs and lettuce

Method

1. Slice the pork belly 3 mm thick. Mince the shallots and half the garlic.
2. Marinate the belly and the ground pork separately with the minced aromatics, 2 tbsp fish sauce, 2 tbsp sugar and a pinch of pepper. Rest 20 minutes.
3. Shape the ground pork into flat patties about 4 cm across, pressing them thin so they cook through.
4. Slice the papaya and carrot thin, salt them for 10 minutes, then squeeze out the water.
5. Mix the sauce: 3 tbsp fish sauce, 2 tbsp sugar, the vinegar and 400 ml warm water. Stir until clear, then add the papaya, carrot and remaining minced garlic.
6. Grill both the slices and the patties over charcoal or in a very hot cast iron pan, about 4 minutes a side, until the edges char.
7. Drop the hot pork straight into the dipping sauce and let it sit 2 minutes.
8. Eat by dipping the noodles and herbs into the bowl of sauce and pork.

Hanoi grilled pork with noodles →