Ingredients

• Pork shoulder, thinly sliced 300 g
• Ground pork 300 g
• Shallots, minced 3 (60 g)
• Garlic, minced 6 cloves (24 g)
• Fish sauce 90 ml
• Sugar 70 g
• Vegetable oil 1 tbsp
• Black pepper, ground 1 tsp
• Lime juice 60 ml
• Water, warm 400 ml
• Green papaya and carrot, thinly sliced 150 g
• Bird's eye chilies, sliced 2
• Rice vermicelli, dry 250 g
• Lettuce and herbs (perilla, mint, cilantro) 150 g

Instructions

1. 1

   Mix the shallots, half the garlic, 30 ml of fish sauce, 20 g of sugar, the oil and the pepper; divide between the sliced pork and the ground pork and marinate for at least 30 minutes.

2. 2

   Shape the ground pork into small flat patties about 5 cm across.

3. 3

   For the dipping sauce, stir the remaining 50 g of sugar into the warm water, add the remaining 60 ml of fish sauce and the lime juice, then the remaining garlic, the chilies and the papaya and carrot.

4. 4

   Cook the rice vermicelli in boiling water for 4-5 minutes, drain, rinse under cold water and leave to drain in portions.

5. 5

   Grill the patties and the pork slices over charcoal or under a hot grill for 8-10 minutes, turning once, until browned and slightly charred at the edges.

6. 6

   Put the hot grilled pork straight into bowls of the dipping sauce.

7. 7

   Serve each bowl of pork and sauce with a plate of noodles and a plate of lettuce and herbs; dip noodles and herbs into the sauce as you eat.