Ingredients

Method

1. 1

   Unwrap the pork belly and ground pork.

2. 2

   Slice the pork belly into thin, bite-sized strips.

3. 3

   Finely chop the green onions, shallots, and garlic. Shave the palm sugar with a knife.

4. 4

   To a mixing bowl, add the shaved palm sugar and oyster sauce to create the base for the marinade.

5. 5

   For the pork belly marinade, place the sliced pork belly in a separate large bowl. Add chopped green onions, minced shallots, minced garlic, fish sauce, the oyster sauce/palm sugar mixture, and freshly ground black pepper. Mix thoroughly with your hands until the pork is well-coated.

6. 6

   For the pork patty mixture, place the ground pork in another large bowl. Add minced shallots, minced garlic, oyster sauce, toasted rice powder, the oyster sauce/palm sugar mixture, and salt to taste.

7. 7

   Mix the ground pork mixture thoroughly with your hands until all ingredients are well combined and the mixture becomes slightly sticky.

8. 8

   Form the ground pork mixture into small, flat patties and place them on a tray.

9. 9

   Arrange the patties and the marinated pork belly strips in a grilling basket or on a grill rack.

10. 10

    Grill the pork over hot charcoal, flipping occasionally, until cooked through and nicely charred on the edges.

11. 11

    While the pork is grilling, prepare the accompaniments. Cook the vermicelli noodles according to package directions. Wash and prepare the lettuce and fresh herbs. Arrange the noodles, herbs, and pickled vegetables on a large platter.

12. 12

    To make the dipping sauce, combine water, sugar, fish sauce, and vinegar. Stir until the sugar is dissolved. Add sliced garlic and chili.

13. 13

    Once the pork is cooked, place it on the platter with the noodles and herbs.

14. 14

    To eat, take a piece of lettuce, add some noodles, herbs, and a piece of grilled pork. Dip the entire bundle into the nuoc cham sauce and enjoy.