Hanoi style grilled pork with fresh vermicelli noodles

Finely mince 1 shallot and 2 cloves of garlic. In a bowl, combine ground pork, half of the minced shallot and garlic, 1 tablespoon fish sauce, 1 tablespoon sugar, and 1/2 teaspoon black pepper. Mix well to form a cohesive mixture.

In a separate bowl, combine the thinly sliced pork belly with the remaining minced shallot and garlic, 1 tablespoon fish sauce, 1 tablespoon sugar, and 1/2 teaspoon black pepper. Mix well. Form the ground pork mixture into small, flat patties (about 1.5 cm thick). Marinate both the pork belly and patties for at least 30 minutes, or preferably overnight in the refrigerator.

Prepare the Nước Chấm (dipping sauce): Mince 1 clove of garlic and 1 bird's eye chili (optional, for spice). In a small saucepan, combine 100 ml water, 2 tablespoons fish sauce, 2 tablespoons sugar, and 3 tablespoons rice vinegar. Heat gently until sugar dissolves, then remove from heat and let cool. Stir in the minced garlic and chili. You can also add finely julienned carrots or green papaya for extra texture.

Cook the fresh rice vermicelli noodles according to package instructions. Typically, this involves blanching in boiling water for 1-2 minutes, then draining and rinsing with cold water to prevent sticking. Arrange the fresh greens and herbs on a serving platter.

Preheat your grill or a non-stick pan to medium-high heat (around 180°C - 200°C). Lightly brush the grill with oil. Grill the pork patties and sliced pork belly for 3-5 minutes per side, or until beautifully charred and cooked through. Be careful not to overcrowd the grill.

To serve, place a small portion of vermicelli noodles into individual bowls. Add a few pieces of grilled pork patties and sliced pork belly. Pour a generous amount of the Nước Chấm over the pork and noodles, or serve it on the side for dipping. Garnish with fresh herbs and lettuce.