Bún chả (Hanoi grilled pork with rice noodles)

Ingredients

For the pork burgers

• 500 g pork mince
• 4 garlic cloves, crushed
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp ground black pepper
• 1 tbsp shallot, finely chopped
• 1 tsp five-spice powder

For the broth

• 200 ml fish sauce
• 100 ml rice vinegar
• 100 g sugar
• 1 garlic clove, crushed
• 1 bird’s eye chilli, sliced
• 500 ml water

To serve

• 400 g dried rice vermicelli
• 1 lettuce, shredded
• 1 cucumber, sliced
• Fresh mint, Thai basil and coriander
• 1 carrot, grated
• ½ papaya, shredded (optional)

Method

1. Mix the pork with all the burger ingredients. Shape into small flat burgers. Marinate 1 hour.
2. Grill the burgers on a BBQ, griddle or under a hot grill for 3-4 minutes per side until charred.
3. Whisk the broth ingredients together in a bowl until the sugar dissolves.
4. Cook the rice vermicelli according to packet instructions. Drain and cool.
5. Serve the noodles in bowls. Pile the burgers and herbs on top.
6. Each person gets a small bowl of broth to dip the burgers and herbs into. Add chilli to taste.