Bún Chả Hà Nội 7 Steps
Cut the pork belly and shoulder into 1-inch cubes. Keep separate and place into small bowls.
Add all the marinade ingredients into a food processor. Pulse and divide evenly between belly and shoulder. Toss the meat in the marinade. Cover with plastic wrap and marinate in fridge for at least 30 minutes but preferably overnight.
Remove shoulder from fridge, add scallions and blitz in a food processor.
Thinly slice the papaya and cut into 1-inch pieces. Slice the carrots thinly as well. Place in a medium bowl and sprinkle with salt, sugar, white vinegar and minced garlic. Mix and Set aside.
In a medium pot, bring fish sauce, filtered water, sugar and vinegar to a boil over low heat until the sugar dissolves. Turn off heat and set aside.
Form shoulder mixture into 3-inch wide patties. Place on a parchment-lined baking sheet along with marinated pork belly. Place in a preheated 446°F oven for 10 minutes (turn meat if necessary). (If you have a charcoal grill, can cook the meat on the grill.)
To serve, add a scoop of pickles to a soup bowl, cover with fish sauce, add vermicelli noodles, pork belly, pork patties, green lettuce and basil.