Vietnamese Grilled Pork with Vermicelli (Bun Cha)

Marinate ground pork and pork belly slices with sugar, fish sauce, and aromatics.

Form the ground pork into small patties or meatballs.

Grill the patties and pork slices over charcoal until charred and caramelized.

Prepare the dipping broth (nuoc cham) with warm water, sugar, fish sauce, and lime juice.

Cook thin rice vermicelli noodles and drain well.

Serve the grilled pork in a bowl submerged in the dipping broth with pickled papaya.

Eat by dipping a small portion of noodles and herbs into the meat and broth bowl.