Vietnamese Barbecued Pork two ways (with rice noodles)

Vietnamese Barbecued Pork two ways (with rice noodles) 

Ingredients: 
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

Directions: 
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.)