Pork barbecue with rice noodle  – Bun Cha

Ingredients

• 400g lean and fat pork (or pork shoulder)
• 600g pork shoulder
• 200g green papaya
• 100g carrot
• 20g dried shallot, minced
• 1000g rice vermicelli
• 1000g charcoal

To taste Pork Barbecue Recipe – Bun Cha: Garlic, chilli, lemon, sugar, fish sauce, seasoning (salt and MSG), caramel sauce, vinegar, coriander, fresh herbs, salad greens, pepper and spring onion

Preparation

• Wash and mince the pork shoulder, add the shallot, pepper, seasoning and fish sauce and mix well. Shape into small balls and slightly flatten into patties.
• Wash and slice the lean and fat pork and mix with the shallot, pepper, caramel sauce and fish sauce and leave to marinate.
• Peel the papaya and carrot, cut into slices (or shapes) and sprinkle with salt and lightly toss. Wash well and soak in the fish sauce mixed with vinegar, minced chilli, garlic and sugar.
• Prepare a dipping sauce by mixing fish sauce, vinegar (or lemon), minced chilli and garlic and ladle into bowls.
• Wash and soak salad leaves, fresh herbs and coriander in slightly salted water, drain and serve on a plate.
• Grill the pork over the charcoal until browned and also serve this on a plate.
• Finally, put the vermicelli into a bowl of the sauce and serve with the grilled pork, papaya and carrot and mixed vegetables.