Vietnamese Barbecued Pork two ways (with rice noodles)
4 tsp fish sauce
2 tsp oyster sauce
4 garlic cloves, chopped
3 shallots, minced
2 tsp sugar
1/2 lb pork belly (or other pork piece)
1/2 lb ground pork
2 chives, sliced
1 lb rice noodles (vermicelli)
1/3 cup lettuce leaves (optional: to roll up)
1 handful cilantro leaves
1 handful basil leaves
Bun Cha Dipping Sauce to serve
Combine the fish and oyster sauce, garlic, shallots, and sugar. Stir until sugar is dissolved. (You’ll use this mixture twice, so divide in half.)
Cut the pork belly into slices 2 cm thick. Cover with half the fish sauce mixture and marinate in the fridge for 2 hours.
Meanwhile, combine ground pork with chives, and remaining fish sauce mixture. Cover and marinate in the fridge for 2 hours.
Soak the rice noodles in boiling water for 4-5 minutes, or the directions on the package.
Heat the grill to medium high heat. Form ground pork into patties about 3 cm wide. Cook the pork patties and pork belly slices on the hot grill for 3-5 minutes each side, or until cooked through.
To serve, put two types of pork on a plate with cooked noodles, and Bun Cha dipping sauce. On a side plate, have bean sprouts, lettuce leaves, and herbs within chopstick reach.
(Dip the noodles and salad ingredients into the dipping sauce before eating with the pork.)