Char Grilled Pork Paddies with Vietnamese Herbs: Bun Cha

Ingredients

• 10 spring onions (scallions), thinly sliced
• 3 1/2 ounces/100 g garlic chives, roughly chopped
• 6 tablespoons minced red Asian shallots
• 12 cloves garlic, minced (4 tablespoons)
• 1 teaspoon freshly ground black pepper
• 4 tablespoons fish sauce
• 4 teaspoons dark soy sauce
• 17 1/2 ounces/ 500 g minced pork
• 1 egg, lightly beaten
• 17 1/2 ounces/ 500 g pork belly, finely sliced
• 17 1/2 ounces /500 g rice vermicelli noodles, cooked
• 7 ounces/ 200 g mung bean sprouts
• 1 bunch perilla, leaves plucked
• 1 bunch fresh Asian basil, leaves plucked
• 1 bunch fresh Vietnamese mint, leaves plucked
• 1 bunch fresh mint, leaves plucked
• 2 tablespoons fish sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1/2 cup water
• 1 chile, diced
• 2 cloves garlic, diced
• 1 tablespoon lime juice

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