Bún Chả Hanoi

Ingredients

• 1 1/4 pounds (567g) ground pork, 20 percent fat
• 1 small shallot (35g), finely chopped (about 2 tablespoons)
• 5 medium cloves (25g) garlic, minced (2 tablespoons)
• 3 tablespoons (37g) granulated sugar
• 2 tablespoons (30ml) fish sauce (see note)
• 1 teaspoon freshly ground black pepper
• Vegetable or other neutral oil, for brushing
• 1 pound (456g) skin-on pork belly, frozen for 45 to 50 minutes
• 2 tablespoons (30ml) hot water
• 2 tablespoons granulated sugar (1 ounce; 28g)
• 2 tablespoons (30ml) fish sauce (see note)
• 2 tablespoons (30ml) vegetable oil or other neutral oil
• 2 scallions, white and green parts, thinly sliced
• 1 small shallot (about 35g), roughly chopped (2 tablespoons)
• 2 medium cloves (10g) garlic, roughly chopped
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (120ml) water
• 1/4 cup (60ml) rice vinegar
• 1/4 cup (60ml) sugar
• 1 small carrot (59g), peeled and thinly sliced (1/2 cup)
• 1 small kohlrabi (68g), thinly sliced, then cut into small pieces (1/2 cup), see note
• 4 cups (960ml) water
• 3/4 cup granulated sugar (5.25 ounces; 150g)
• 1/2 cup (120ml) fish sauce (see note)
• 8 ounces (227g) uncooked rice vermicelli noodles (see note)
• 1 head butter lettuce, leaves picked and washed
• 1 bunch Thai basil (húng quế), leaves picked
• 1 bunch Vietnamese coriander (rau răm), leaves picked
• 1 bunch perilla (tiá tô), leaves picked
• 1 bunch peppermint (húng lủi), leaves picked
• 1 bunch fish mint (dấp cá), leaves picked
• 8 cloves (40g) garlic, chopped (about 1/4 cup)
• 2 bird’s eye chiles, thinly sliced

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