Chargrilled pork patties with Vietnamese herbs (bun cha)

Ingredients

• 500 gpork mince
• 1egg, lightly beaten
• 500 gpork belly, finely sliced
• 500 g rice vermicelli noodles, cooked
• 200 gmung bean sprouts
• 1 bunchperilla, leaves plucked
• 1 bunchAsian basil, leaves plucked
• 1 bunchVietnamese mint, leaves plucked
• 1 bunchmint, leaves plucked

Marinade

• ⅓ cupfish sauce
• 10spring onions (scallions), thinly sliced
• 100 ggarlic chives, roughly chopped
• 1 tbspdark soy sauce
• ½ cupminced red Asian shallots
• ⅓ cupminced garlic
• 1 tspfreshly ground black pepper

Dipping sauce

• 2 tbspfish sauce
• 2 tbspvinegar
• 2 tbspsugar
• ½ cupwater
• 1fresh red chilli, finely choppped
• 2garlic cloves, finely chopped
• 1tbsp lime juice

Instructions

Marinating time 2 hours

In a mixing bowl, combine the pork mince, egg and half of the marinade ingredients and mix well. In another mixing bowl, combine the remaining marinade ingredients with the sliced pork belly. Cover and marinate both meats in the fridge for 2 hours, or overnight for a better result.

Form the pork mixture into small balls with oiled hands, then slightly press down on each ball to form patties, about 5 cm (2 inches) in diameter and 1 cm (½ inch) thick.

Heat a charcoal grill or barbecue to medium-high and grill the patties for 4 minutes on each side. Grill the pork belly for 2 minutes on each side or until brown.

For the dipping sauce, add fish sauce, vinegar, sugar and water to a saucepan. Mix, then bring to the boil. Transfer to a dipping bowl and add chilli, garlic and lime juice.

Place the noodles, herbs and patties on three separate platters.

Transfer to 4-6 dipping bowls. Each guest should have their own dipping bowl, with all the ingredients in the middle of the table. Take a mixture of noodles, herbs and meat, and dip into the warm fish sauce with each mouthful.