Bún Chả (Porc Grillé aux Vermicelles de Hanoï)

Mix the shallots, garlic, fish sauce, sugar, oil and pepper in a bowl. Divide the mixture between the minced pork and the pork belly slices, massage it in well, and let marinate at least 1 hour in the fridge.

• 3 shallots
• 3 cloves garlic
• 2 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp oil
• ½ tsp black pepper
• 400g minced pork
• 300g pork belly

✅ C'est prêt quand : pork is evenly coated and has absorbed the marinade

Stir the sugar into the warm water until fully dissolved, then add the fish sauce and vinegar. Add the carrot, papaya and chillies and let them soak for about 10 minutes to soften slightly.

• 3 tbsp sugar
• 300ml warm water
• 4 tbsp fish sauce
• 3 tbsp vinegar or lime juice
• 1 carrot, sliced
• 1 green papaya or kohlrabi, sliced
• 2 chillies, sliced

✅ C'est prêt quand : sugar is dissolved and vegetables are slightly softened