Bún Thịt Nướng

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Permanently Hungry Pup

400 g/14 oz. pork belly, cut into bite-size pieces

1 lemongrass stalk, finely chopped

1 thumb’s worth of galangal, finely chopped

2 shallots, finely chopped

4 garlic cloves, chopped

1 tablespoon honey

2 teaspoons fish sauce

2 tablespoons cooking oil

1 tablespoon tapioca starch

1⁄2 teaspoon black pepper

1 tablespoon sugar

1 teaspoon shrimp paste

subheading: Dipping sauce:

4 tablespoons cider vinegar

4 tablespoons sugar

4 tablespoons fish sauce

2 garlic cloves, finely chopped

2 Bird’s Eye chillies, finely chopped

subheading: Noodle salad:

300 g/101⁄2 oz. thin rice vermicelli

8 coriander stalks, torn

12 Thai sweet basil leaves, torn

12 cockscomb mint leaves

12 shiso/perilla leaves

8 lettuce leaves, torn

1⁄2 cucumber, julienned

subheading: Pickle:

2 carrots, shredded

1⁄2 daikon/mooli, shredded

5 tablespoons cider vinegar

5 tablespoons sugar

storebought pickled leeks

4 tablespoons roasted salted peanuts, crushed

10 to 12 bamboo skewers

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