The ultimate Hanoi street food. Smoky, aggressively caramelized pork patties and belly slices swimming in a bowl of warm, sweet-and-sour Nuoc Cham broth, served with cold noodles.
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the ground pork and sliced pork belly separately in fish sauce, sugar, minced shallots, garlic, and black pepper for 2 hours .
Form the ground pork into small, flat patties.
the patties and pork belly slices over roaring charcoal until deeply caramelized and slightly burnt on the edges.
Warm the diluted Nuoc Cham broth slightly. Add slices of green papaya.
Drop the hot, sizzling, charred pork directly into the bowls of warm broth.
Serve the meat/broth bowls alongside plates of cold vermicelli noodles and massive piles of fresh herbs. Diners dip the noodles into the broth.
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