📝 About This Recipe
Transport your senses to the bustling streets of Hanoi with this iconic Vietnamese classic, naturally gluten-free and bursting with vibrant contrast. This dish features succulent grilled pork patties and thinly sliced belly, submerged in a warm, tangy 'nuoc cham' dipping sauce alongside tender rice vermicelli and a forest of fresh herbs. It is the perfect balance of smoky char, sweet caramelization, and refreshing herbal notes that defines the soul of Northern Vietnamese cuisine.
🥗 Ingredients
The Pork and Marinade
- 1 lb Ground pork (at least 20% fat for juiciness)
- 1/2 lb Pork belly (thinly sliced into bite-sized pieces)
- 3 pieces Shallots (minced very fine)
- 4 cloves Garlic (minced)
- 2 tablespoons Fish sauce (ensure certified gluten-free brand like Red Boat)
- 1.5 tablespoons Coconut sugar (or palm sugar)
- 1 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Caramel sauce (Nuoc Mau) (or dark molasses for color)
The Dipping Sauce (Nuoc Cham)
- 1 cup Warm water
- 1/4 cup Fish sauce (gluten-free)
- 1/4 cup Lime juice (freshly squeezed)
- 1/4 cup Sugar (adjust to taste)
- 1-2 pieces Thai bird's eye chili (thinly sliced)
Noodles and Greens
- 14 oz Dried rice vermicelli (thin 'Bun' noodles)
- 1/2 cup Green papaya or Kohlrabi (thinly sliced into small squares)
- 1/2 cup Carrot (thinly sliced into rounds or flowers)
- 2 cups Fresh herbs (mixture of Thai basil, mint, and cilantro)
- 1 head Butter lettuce (leaves separated and washed)
👨🍳 Instructions
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1
In a large mixing bowl, combine the minced shallots, garlic, fish sauce, coconut sugar, black pepper, and caramel sauce. Whisk until the sugar is dissolved.
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2
Divide the marinade into two equal parts. In one bowl, toss the sliced pork belly to coat. In the second bowl, mix in the ground pork. Cover both and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
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3
While the meat marinates, prepare the quick-pickled vegetables. Toss the sliced papaya (or kohlrabi) and carrots with a pinch of salt and sugar. Let sit for 15 minutes, then rinse and squeeze dry.
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4
Prepare the dipping sauce by whisking together the warm water, sugar, fish sauce, and lime juice until the sugar is completely dissolved. Add the sliced chilis and the squeezed pickled vegetables. Set aside at room temperature.
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5
Bring a large pot of water to a boil. Cook the rice vermicelli according to package instructions (usually 3-5 minutes). Drain and rinse immediately under cold running water to stop the cooking and remove excess starch. Set aside to drain thoroughly.
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6
Shape the ground pork mixture into small, flat patties about 2 inches in diameter. Wetting your hands slightly will prevent the meat from sticking.
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7
Heat a charcoal grill or a cast-iron grill pan over medium-high heat. Lightly oil the grates.
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8
Grill the pork belly slices and the patties. Cook the belly for 2-3 minutes per side until charred and crispy. Cook the patties for 3-4 minutes per side until cooked through and deeply caramelized.
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9
While the meat finishes, arrange the fresh herbs, lettuce, and cold rice noodles on a large communal platter.
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10
To serve, portion the warm dipping sauce (with the pickles) into individual small bowls. Place 2-3 pieces of grilled belly and 2 patties directly into each person's bowl of sauce.
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11
Instruct guests to take a bundle of noodles and herbs, dip them into the bowl of sauce and meat, and enjoy the explosion of flavors in one bite.
💡 Chef's Tips
Use a high-quality, gluten-free fish sauce; cheaper brands often contain wheat-based additives. Don't skip the fat in the pork; lean pork will result in dry, tough patties that won't absorb the sauce well. If you don't have a grill, a cast-iron skillet with a touch of oil works beautifully to achieve that 'charred' street-food finish. Always rinse your rice noodles in cold water and let them air dry for a few minutes; this creates the perfect 'springy' texture. Prepare the dipping sauce an hour in advance to let the chili and garlic infuse the liquid.
🍽️ Serving Suggestions
Serve with a side of crispy gluten-free Vietnamese spring rolls (Nem Ran) for added crunch. Pair with a cold Bia Hanoi or a crisp, light lager to cut through the richness of the pork belly. A refreshing iced lime juice (Nuoc Chanh) or jasmine tea is the perfect non-alcoholic accompaniment. Provide extra lime wedges and minced garlic on the table for guests to customize their dipping sauce intensity.