Instructions
Follow the steps and taste along the way.
Slice and pickle the vegetables
Cut the carrot and daikon into thin matchsticks. Toss them with the rice vinegar, sugar for the pickled vegetables, and salt. Let stand for at least 20 minutes, until the vegetables soften but remain crisp.
Season the meat
In a bowl, mix the fish sauce for the marinade, sugar for the marinade, shallot, garlic for the marinade, and black pepper. Combine half of the mixture with the pork belly and the other half with the ground pork. Shape the ground pork into 12 small, flat patties. Marinate both for 30 minutes.
Cook the rice noodles
Cook the noodles according to the package instructions, usually 4 to 6 minutes, until tender but not overcooked. Drain and briefly rinse with cold water so they do not stick together. Drain thoroughly.
Make the sweet-and-sour dressing
Stir the lukewarm water and sugar for the dressing until the sugar dissolves. Stir in the fish sauce for the dressing, lime juice, garlic for the dressing, and chili. Taste: the dressing should be balanced between savory, sweet, and brightly tangy.
Grill the pork
Heat a grill pan over medium-high to high heat. Cook the meat in small batches without crowding the pan: grill the pork belly slices for about 2 to 3 minutes per side and the patties for 4 to 5 minutes per side. The meat should have dark golden-brown edges and be cooked through; the center of the patties should reach at least 70 °C.
Arrange in bowls and serve
Divide the dressing among four bowls and add the drained pickled carrot and daikon and the grilled meat. Cut the cucumber into thin slices. Divide the rice noodles, cucumber, mint, and cilantro among plates and serve alongside the bowls of meat. Dip the noodles and herbs into the dressing as you eat.
