Bún Chả-Style Caramel Ground Pork Noodle Bowls

Ingredients

• 1 lb Ground Pork
• 3 tbsp fish sauce, divided
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 2 shallots, finely chopped
• 8 oz rice vermicelli
• 1 Carrot, cut into thin ribbons
• 3 tbsp lime juice
• 2 tbsp sugar (for the dipping broth)
• 1 small red chile, sliced
• Big handful mint, cilantro, and lettuce leaves

Method

1. Mix the Ground Pork with half the fish sauce, the brown sugar, garlic, and shallots. Shape into thin patties the size of a fig and let them sit 10 minutes so the sugar can get to work.
2. Stir the remaining fish sauce with lime juice, sugar, chile, and ½ cup warm water until dissolved — taste it; it should hit salty, sour, and sweet in that order.
3. Cook the vermicelli per the package, rinse under cold water, and drain well. Toss the Carrot ribbons into the dipping sauce to lightly pickle.
4. Sear the patties in a screaming-hot cast-iron pan or grill, 3–4 minutes per side, until deeply caramelized at the edges and 160°F (71°C) inside.
5. Serve family style: noodles, herbs, and patties around bowls of the warm dipping sauce. Everyone builds their own bite — that's the whole point.