Bun cha

Step 1

Combine honey, soy and fish sauces, and garlic in a bowl. Place half the mixture in a zip-lock bag with the sliced pork belly, seal and shake to coat well. Set aside to marinate for at least 1 hour.

Step 2

Add mince and eschalot to the remaining honey mixture and combine well. Form into 12 patties and place on a baking paper-lined tray. Refrigerate for 30 minutes to firm up.

Step 3

Meanwhile, place carrot and papaya in a bowl with sugar, vinegar, 1 1/2 tbs salt and 3/4 cup (185ml) hot water, stirring until sugar and salt dissolve. Set aside for 1 hour, then drain.

Step 4

Heat 1cm oil in a frypan over medium heat. cook the patties, in batches, for 3-4 minutes each side until golden and cooked through. Drain on paper towel.

Step 5

Drain oil from pan and wipe clean with paper towel. Add another 2 tbs oil to the pan and heat over medium-high heat. Drain pork belly, discarding marinade, and add to the pan. cook for 6-8 minutes, turning, until golden and crisp.

Step 6

For the dipping broth, place all ingredients in a saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Divide broth among 4 bowls and serve with patties, pork belly, pickled vegetables, noodles, mint, and chilli in the centre of the table for people to serve themselves.