Vietnamese Grilled Pork Patty Bún Chả

Keep 600 g raw ground pork separate from ready-to-eat foods. Combine with 50 g minced shallot, 10 g garlic, 25 ml fish sauce and 15 g sugar; shape into about twelve 5 cm patties. Cover and marinate in the refrigerator at 4°C or below for 20 minutes.

Dissolve remaining 30 g sugar in 300 ml hot water, stir in remaining 40 ml fish sauce, 50 ml rice vinegar, 30 ml lime juice and 5 g garlic. Cool and refrigerate in a clean container, away from raw pork marinade.

Thinly slice 80 g carrot and 100 g cucumber. Wash and drain 160 g lettuce and 20 g mint. Cook 320 g dry rice vermicelli as directed, about 4–6 minutes, rinse cold, drain and divide into four portions.

Brush a grill pan with 10 ml oil and cook patties over medium heat about 4–6 minutes per side. Verify the thickest ground-pork patty reaches **at least 71°C** with a probe thermometer, cook longer if needed, and transfer to a clean plate.

Divide dipping broth into four clean bowls and add three cooked patties to each. Serve noodles and washed vegetables alongside for dipping. Refrigerate any leftovers promptly within two hours.