Vietnamese Bun Cha: Chargrilled Pork Belly & Vermicelli Noodles

Steps

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1. 1
   Set up your charcoal grill. Remove the grill plates, place some paper towel, fire starters, and the fire basket inside. Light the charcoal and allow the flames to subside gradually until the charcoal begins to turn white, indicating it's ready for cooking.
   ▶ ≈0:45
2. 2
   Prepare the marinade by combining fish sauce, sugar, dark soy sauce, minced garlic, and black pepper.
   ▶ ≈2:30
3. 3
   Pour half of the marinade into the ground pork. Add a splash of water to reduce stickiness, then mix with your hands until the protein becomes sticky and firms up.
   ▶ ≈3:04
4. 4
   Form small rustic patties using heaped tablespoons of the pork mixture, keeping them loosely shaped.
   ▶ ≈3:53
5. 5
   Marinate the pork belly strips in the remaining half of the marinade.
   ▶ ≈6:42
6. 6
   Prepare the dipping sauce by combining sugar, fish sauce, white vinegar, water, lime juice, chopped red chili, and minced garlic.
   ▶ ≈5:37
7. 7
   Place the grill plates back onto the grill. Use a cast iron grill plate as the cooking surface and lightly oil it with vegetable or peanut oil.
   ▶ ≈4:20
8. 8
   Place the pork patties on the hot cast iron grill. Cook for approximately 4 to 5 minutes on each side until cooked through and beautifully charred.
   ▶ ≈6:42
9. 9
   Place the pork belly strips on the grill. Cook for approximately 4 minutes on each side until tender inside and charred on the outside.
   ▶ ≈6:48
10. 10
    Place rice vermicelli noodles in a bowl along with fresh Thai basil and mint leaves.
    ▶ ≈8:01
11. 11
    Arrange the cooked pork patties and pork belly slices on top of the noodles.
    ▶ ≈8:16
12. 12
    Pour the dipping sauce over the pork and noodles. The sauce will absorb all the delicious charred pork flavour, creating an amazing dressing for the noodles and herbs.
    ▶ ≈8:45
13. 13
    Mix everything together and enjoy. Take portions of noodles, pork, sauce, fresh greens, and herbs, and savour this traditional Vietnamese bun cha in the authentic style.
    ▶ ≈9:06