Bun Cha Pork Patties

Ingredients

Steps

1. Mix the pork, fish sauce, shallot, garlic, honey, black pepper and a little salt.
2. With lightly oiled hands, roll into small meatballs, then flatten slightly into patties. Chill for at least 15 minutes.
3. Finely slice the pickling vegetables. Heat the vinegar, honey and salt until dissolved, pour over the vegetables and leave to pickle for at least 2 hours.
4. For the dipping sauce, heat the fish sauce, rice vinegar, honey and water until the honey dissolves. Remove from the heat and stir in the lime juice.
5. Cook the rice vermicelli according to the packet, then drain and refresh under cold water.
6. Get a griddle or BBQ very hot. Lightly oil it and grill the pork patties until well charred and cooked through, turning once.
7. Wash and arrange the lettuce and herbs, then add the sliced chilli and garlic.
8. Divide the warm dipping sauce between four bowls and put a few pork patties into each bowl. Serve the rest alongside with the noodles, pickles, lettuce and herbs.