Ingredients:

  • 1 lb (450g) ground pork
  • ½ lb (225g) pork belly, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon ground black pepper
  • 1 tablespoon shallots, minced
  • 1 tablespoon vegetable oil
  • ¼ cup (60ml) fish sauce
  • ¼ cup (60ml) lime juice
  • ¼ cup (60ml) sugar
  • ½ cup (120ml) warm water
  • 1 clove garlic, minced
  • 1 red chili, finely chopped (optional)
  • 1 lb (450g) dried rice vermicelli noodles
  • 1 cup pickled carrots and daikon radish (Do Chua)
  • 1 cup fresh herbs (mint, cilantro, Thai basil), roughly chopped
  • 1 cup lettuce leaves, separated
  • Lime wedges, for serving

Instructions:

  1. Combine ground pork, garlic, fish sauce, sugar, black pepper, shallots, and oil in a bowl. Mix well and let marinate for at least 30 minutes.
  2. Form the marinated ground pork into small, flattened patties.
  3. Grill pork patties and sliced pork belly over medium heat until cooked through and slightly charred, about 3-4 minutes per side.
  4. Whisk together fish sauce, lime juice, sugar, warm water, garlic, and chili (if using) until sugar is dissolved. Taste and adjust seasonings as needed.
  5. Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water.
  6. Arrange noodles, grilled pork, pickled vegetables, fresh herbs, and lettuce on a serving platter. Serve with nuoc cham dipping sauce and lime wedges. Guests can assemble their own bowls, dipping the noodles, pork, and herbs into the sauce.