Bun Cha (Hanoi Grilled Pork with Noodles)

Steps

1. 1
   Mix the shallots, 2 of the garlic cloves, 3 tbsp of the fish sauce, 2 tbsp of the sugar, the honey, pepper and oil. Divide between the mince and the pork belly, mix each well and marinate for 1 hour.
2. 2
   For the dipping broth, stir the remaining sugar into the warm water until dissolved, then add the remaining fish sauce, the vinegar, lime juice, the rest of the garlic, the chilli and the carrot. Taste: sweet, sour and salty should be in balance, and mild enough to sip.
3. 3
   Shape the mince into 12 small flat patties.
4. 4
   Grill the patties and belly slices over hot charcoal or on a very hot griddle pan for 3–4 minutes per side until charred at the edges and cooked through. The caramelised char is the flavour of the dish, so let them colour well.
5. 5
   Cook the vermicelli as the packet directs, rinse under cold water and drain well.
6. 6
   Drop the hot pork into bowls of the warm broth and serve with the noodles, lettuce, mint and coriander on the side; each person dips noodles and herbs into the broth with the pork.