Bun Cha

🔥 Prep

• Mince the 200 g pork belly into a fine mince.
• Measure out 2 tbsp fish sauce, 1 tbsp sugar, and mince the 2 cloves garlic.
• Peel and julienne 1 carrot into thin match‑stick strips.
• Place 200 g vermicelli noodles in a bowl and cover with warm water to soak (they will be cooked later).
• Rinse 1 cup fresh mint leaves, shake dry, and leave whole for garnish.

🔥 Cook

• 1. In a small bowl combine the 2 tbsp fish sauce, 1 tbsp sugar, minced 2 cloves garlic, and 60 ml warm water; stir until the sugar dissolves and let the mixture sit for 5 minutes to make the dipping sauce.
• 2. Bring a pot of water to boil over high heat, add the soaked 200 g vermicelli, and cook for 3‑4 minutes until tender but still firm; drain and rinse under cold water, then set aside.
• 3. In a mixing bowl combine the minced pork belly with 1 tbsp fish sauce, ½ tbsp sugar, and a pinch of black pepper; form the mixture into small meatballs (~2 cm) and flatten each into a patty.
• 4. Pre‑heat a grill or grill pan to medium‑high heat and lightly brush the surface with oil.
• 5. Grill the pork patties for 4‑5 minutes per side (or until the internal temperature reaches 71°C/160 °F) until they are nicely charred and cooked through.
• 6. While the pork grills, toss the julienned carrot with 1 tsp fish sauce and ½ tsp sugar; let it sit for 2 minutes to lightly pickle.
• 7. Remove the pork from the grill and let it rest for 2 minutes before serving.

🔥 Serve

• Divide the cooked vermicelli noodles among serving bowls.
• Top each bowl with the grilled pork patties, the quick‑pickled carrot strips, and a generous handful of fresh mint.
• Drizzle the prepared fish‑sugar‑garlic dipping sauce over the noodles and pork, or serve it on the side for dipping.
• Enjoy the Bun Cha immediately while the pork is warm and the noodles are cool.