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1.1 lbs (500 g) ground pork shoulder

1.1 lbs (500 g) pork belly, sliced thin

1 tbsp seasoning powder

1 tbsp sugar

1 tbsp fish sauce (CHIN-SU recommended)

1 tbsp oyster sauce

1 tbsp caramel sauce (nước hàng)

Minced shallot and garlic, to taste

Honey, optional

Carrot, peeled and thinly sliced

Green papaya or kohlrabi, peeled and thinly sliced

Salt, sugar, vinegar, and minced garlic, for brine

Seeded cucumber slices, optional

Water, sugar, garlic, vinegar, lime juice, and fish sauce, mixed to taste, for dipping sauce

Sliced chili and lime wedges, optional, for serving

Fresh rice vermicelli (bún tươi) or dried rice vermicelli cooked according to package instructions

Fresh herbs: lettuce, perilla, Vietnamese lemon balm (kinh giới), peppermint, Thai basil, bean sprouts

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1. Combine 3 tablespoons of sugar with a splash of water in a small pan over medium heat. Swirl gently until the sugar melts and turns a deep amber color, about 3 to 4 minutes, then pour in 2 tablespoons of water to stop the cooking and set aside.

2. Mix the ground pork shoulder with 1 tablespoon each of seasoning powder, sugar, fish sauce, oyster sauce, and the caramelized sugar, then add minced shallot and garlic. Toss the sliced pork belly in the same marinade in a separate container, then chill both for 2 to 3 hours or overnight.

3. Toss the sliced carrot and green papaya or kohlrabi with 1 tablespoon of salt, drain for 10 minutes, and squeeze out the excess water. Mix with sugar, vinegar, and minced garlic, then let sit at room temperature for 1 to 2 hours.

4. Mix water, sugar, minced garlic, vinegar, and fresh lime juice to build a sweet and sour base, then add fish sauce a spoonful at a time until balanced. A good starting ratio is 3 parts water to 1 part each of fish sauce, sugar, and vinegar. Bring to a brief boil and keep warm until serving.

5. Roll the marinated ground pork into small patties. Grill the patties and belly slices separately over charcoal until golden brown on both sides, or bake at 425°F (220°C) with top and bottom heat for about 10 minutes per batch.

6. Separate fresh rice vermicelli strands and place on a plate. If using dried rice vermicelli, cook according to the package instructions, usually 3 to 5 minutes, then drain and rinse under cold water.

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