Directions

To Cook

1. Grilled Slice Pork
2. Slice the pork shoulder into slices about 5cm lengths, 4cm width, and about ½cm thickness. Place into a zip-lock bag with the rest of the ingredients to marinate for at least 2 hrs in room temperature or overnight in the refrigerator.
3. Grilled Pork Patties
4. Mix ground pork with the rest of the ingredients and leave to marinate in room temperature or fridge for the same amount of time as the sliced pork.
5. To make the minced pork into patties, first shape the ground pork mixture into round balls of approximately 5cm diameter and flatten patties to 1cm in thickness.
6. Use a grill rack or charcoal BBQ griller to cook the pork. If cooking in an oven, set oven to 200°C to broil until golden brown.
7. Grill the patties and the sliced pork until both sides are golden brown, roughly 10 mins per side.

To Prep Sauce

1. In a medium saucepan, combine all the ingredients above and cook over low heat until the broth is lukewarm (not boil).

To Prep Pickle

1. Make enough pickling vinegar to immerse the sliced carrots and papaya. Let it sit at room temperature for at least 2 hrs.

To Serve

1. When meats are done, place in a covered medium sized sauce pan containing the dipping sauce. The juices of the meat will darken and meld with the fish sauce.
2. Transfer to large serving bowl and serve with rice vermicelli topped with fresh herbs, lettuce, pickled carrot and papaya, and minced garlic.