Bun Cha

Instructions

1. Prepare the marinade
   In a large bowl, combine fish sauce, 1 tablespoon honey, lemongrass, garlic, shallot, and black pepper. Mix well until fully incorporated.
2. Form the meatballs
   Add the ground pork to the marinade and mix thoroughly. Form into small, flat patties about 2 inches wide and 1/2 inch thick. Place the pork belly slices in the remaining marinade. Let both meats marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
3. Prepare the dipping sauce
   In a bowl, combine 1/4 cup warm water, remaining honey, fish sauce, lime juice, and sugar. Stir until sugar dissolves. Add sliced chilies if desired. This creates the traditional nước chấm sauce. Set aside.
4. Cook the noodles
   Bring a large pot of water to a boil. Add the rice vermicelli and cook according to package instructions, usually 3-5 minutes until tender but still firm. Drain and rinse under cold water to stop the cooking process. Set aside.
5. Grill the pork
   Preheat a grill or grill pan to medium-high heat. Grill the pork patties and belly slices for 3-4 minutes per side until nicely charred and cooked through. The belly should be crispy on the edges.
6. Assemble the herbs and vegetables
   Wash and dry all herbs. Arrange on a plate with bean sprouts for serving. Each diner will add these fresh components to their bowl as desired.
7. Serve family-style
   Place the grilled pork in a bowl with some of the dipping sauce. Serve with separate bowls of rice noodles and the herb platter. Each person should take some noodles, add herbs and bean sprouts, then dip the pork in the sauce before eating.