Method

Marinate: mix fish sauce, oyster sauce, sugar, garlic, shallots and pepper. Divide in two. Marinate the pork belly slices in one half. Mix the other half into the ground pork; form into small flat patties (golf-ball sized). Rest both 20 minutes.
About 5 min
Dipping broth: combine fish sauce, water, sugar, vinegar and lime juice. Heat to dissolve the sugar. Add minced garlic and chilli. Taste — it should be sweet, sour, salty and gently fragrant. Adjust balance. Keep warm.
About 14 min
Grill pork patties and belly slices over charcoal or a very hot grill pan. Patties take about 3 minutes per side; belly slices take 2 minutes per side. You want char marks and caramelisation from the sugar.
About 14 min
Add the grilled meats directly to the warm dipping broth in individual bowls.
About 14 min
To serve: each diner gets a bowl of warm broth with pork. On the side: a plate of cold vermicelli noodles, a big plate of fresh herbs, bean sprouts and pickled vegetables. Dip noodles into the broth, take bites of herb — everything is eaten together.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, fish, shellfish