- 300 g of ground pork
- 500 g of sliced pork belly
- 400 g rice vermicelli
- 200 g green papaya
- 1 lettuce
- 1 garlic cloves
- 1 red chili
- 1 carrot
- 1 onion
- 1 bunch cilantro
- 1 bunch mint
- 1 bunch Thai basil
- nuoc mam sauce
- rice vinegar
- 6 tablespoons of nuoc mam
- 6 tablespoons rice vinegar
- 3 tablespoons sugar
- 18 cl of water
- 1 clove garlic
Chop the onion, garlic and red chili, put them in different bowls, wash and peel the lettuce, and cut into pieces about 5 cm and book.
Cut the pork belly into pieces about 5 cm.
In a bowl put 1 tablespoon of nuoc mam sauce, 1 tablespoon of sugar, ½ teaspoon of salt, ½ teaspoon of freshly ground black pepper and half the chopped onion, mix well until the sugar is well dissolved then add the slices of pork belly and marinate 2 hours in the fridge.
In another bowl put the remaining onion, 1 tablespoons of sugar, 1 tablespoons of fish sauce, ½ teaspoon of salt, ½ teaspoon of freshly ground black pepper, mix well until the sugar is well dissolved then add the ground pork stir and marinate 2 hours in the fridge.
Prepare the sauce by putting in a bowl, fish sauce, rice vinegar, sugar, water and garlic and stir well to dissolve sugar and refrigerate.
Peel the papaya and carrot, grated the papaya and make thin slices of carrots sliced and put in a bowl and add 50 ml water and 10 tablespoons of rice vinegar and marinate in the fridge.
Prepare the noodles according to cooking instructions indicate on the package and set aside.
Shape the meatballs, chopped the same size then flatten them slightly for a homogeneous cooking.
Prepare the grill and arrange slices of pork belly and meatballs and cook 10 minutes per side.
Put in a large plate, the lettuce leaves, cilantro, the mint and the vermicelli.
Arrange the plates of the meatballs, slices of pork belly and pickled vegetables and then the individual bowls containing the sauce.
Put In the individual bowl of sauce, some vermicelli, marinated vegetables, coriander, mint and lettuce then add the meat of your choice and savor.
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