Bun cha

Melt 2 tbsp sugar in a dry saucepan over medium heat, swirling the pan gently, until amber in color (2-3 minutes), and remove from heat immediately.

Add 3 tbsp fish sauce, 2 minced garlic cloves, 1 finely chopped stalk of lemongrass, 1 minced shallot, and 1 tsp ground black pepper to the caramel — this is the marinade for the meat.

Divide the marinade in half. Knead one half with hands greased with 1 tbsp oil into 400 g ground pork for 2-3 minutes until sticky and well combined. Rub the other half over 300 g pork belly, sliced 0.5 cm thick. Cover both and marinate in the refrigerator for at least 1 hour, preferably overnight.

With damp hands, shape the marinated ground pork into 12 flat patties 4-5 cm in diameter.

Cut 100 g carrot and 100 g daikon into thin strips, salt to taste and let sit for 15 minutes, squeeze out the liquid, then toss with 2 tbsp rice vinegar and 1 tbsp sugar — these are the pickled vegetables for the sauce.

For the nuoc cham sauce, dissolve 3 tbsp sugar in 200 ml warm water, add 4 tbsp fish sauce, the juice of 2 limes, 1 tbsp rice vinegar, 2 minced garlic cloves, and 1 red chili pepper sliced into rings. Stir and taste — the flavor should be a balanced sweet-sour-salty.

Heat a grill or grill pan until very hot and brush with 1 tbsp oil. Grill the patties and pork belly slices for 3-4 minutes on each side until caramelized and cooked through (internal pork temperature 71°C).

Boil 300 g rice vermicelli in boiling water for 3-4 minutes, drain, and rinse with cold water so it doesn't stick together.

Place the hot patties and pork belly in a bowl, pour over the nuoc cham sauce along with the pickled vegetables. Serve the vermicelli, 150 g lettuce leaves, 30 g mint, and 15 g cilantro separately — everyone dips vermicelli, herbs, and a piece of meat into the sauce before eating.