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Hanoi grilled pork patties dropped into a warm sweet and sour fish sauce broth, with cold noodles and a pile of herbs on the side. You dip everything as you go.
Mix the 500 g ground pork and the 300 g thinly sliced pork belly with the chopped shallots, 10 g of the garlic, 30 ml of the fish sauce, 0.1 cup of the sugar and the black pepper. Leave for 30 minutes.
Toss the carrot and daikon cut into thin rounds with the 30 ml rice vinegar, a spoon of sugar and a pinch of salt and leave them to soften while you cook.
Warm 400 ml water with the remaining sugar until dissolved, then take it off the heat and add the remaining 60 ml fish sauce, the juice of the limes, the rest of the garlic and the sliced chillies. It should taste light and drinkable, not sharp.
Soak the 300 g vermicelli in boiled water for 4 to 5 minutes, rinse under cold water and drain well so they stay separate.
Shape the mince into 12 flat patties. Grill the patties and the belly slices over high heat or under a hot oven grill for 4 to 5 minutes a side until charred at the edges and cooked through to 71°C.
Drop the hot pork straight into bowls of the warm broth with some pickles, and serve the noodles, lettuce and herbs alongside for dipping.
