Bun Cha

Ingredients

• 2 cups green papaya – peeled, seeded, cut into matchsticks
• 1 cup carrot – cut into matchsticks
• 1 tsp kosher salt
• 4.5 tbsp granulated sugar – divided
• 7 tbsp fish sauce – divided
• 2 tbsp rice vinegar
• 0.5 cup warm water
• 4 cloves garlic – minced, divided
• 1 chile Thai bird – thinly sliced
• 0.5 cup shallot – finely minced
• 1 pound ground pork
• 12 ounces pork belly – thinly sliced
• 0.5 tsp ground black pepper
• 1 tbsp neutral oil – for grill grates
• 12 ounces dried rice vermicelli
• lettuce leaves – torn (for serving)
• mint sprigs – for serving
• perilla leaves – for serving
• cilantro sprigs – for serving

Instructions

1. Prep the vegetables: Toss the green papaya and carrot with the kosher salt in a bowl and let stand 15 minutes to draw out moisture. Rinse under cold water, drain well, and set aside.
2. Make the dipping broth (nuoc cham): In a bowl, whisk warm water, 3 tbsp granulated sugar, 4 tbsp fish sauce, and the rice vinegar until the sugar dissolves. Stir in 1 minced garlic clove and the sliced Thai bird chile. Add the drained papaya and carrot to the bowl and let them lightly pickle while you prepare the pork, 20–30 minutes.
3. Mix the pork marinade: In a large bowl combine the shallot, remaining minced garlic, remaining 1.5 tbsp granulated sugar, remaining 3 tbsp fish sauce, and the ground black pepper.
4. Marinate and shape: Add the pork belly to half of the marinade and toss to coat. Add the ground pork to the remaining marinade and mix just until combined, then form into 10–12 small patties about 2.5 inches wide and 0.5 inch thick. Let both the patties and belly marinate 20–30 minutes at room temperature.
5. Cook the noodles: Boil the dried rice vermicelli in a large pot of water until just tender, 3–5 minutes (or per package). Drain and rinse under cold water to stop cooking; mound on a platter.
6. Preheat the grill: Heat a charcoal or gas grill to medium-high (grates hot enough to sizzle on contact). Clean and oil the grates with the neutral oil.
7. Grill the pork: Grill the pork belly slices until lightly charred at the edges and cooked through, 2–3 minutes per side. Grill the pork patties until browned with some caramelized spots and cooked through (juices run clear; 160°F internal), 3–4 minutes per side.
8. Serve: Arrange the lettuce leaves, mint sprigs, perilla leaves, and cilantro sprigs on a platter for serving. Divide the noodles among bowls or plates. Ladle the dipping broth with its pickled papaya and carrot into small individual bowls, add a few pieces of grilled pork to each bowl, and serve immediately so diners can dip and assemble each bite.