Hanoi grilled pork with rice noodles (Bún chả)

1. Very finely chop the shallots and garlic and divide between two bowls; add some of the fish sauce, sugar, honey and pepper to each. Mix the minced pork into one and the thinly sliced (3 mm) pork belly into the other, and marinate both for 1 hour.

2. Shape the minced pork into small flat patties.

3. Cook the patties and pork slices over charcoal, on a grill rack or in a hot griddle pan for 3-4 minutes per side until nicely charred.

4. For the dipping broth, dissolve the sugar in the water with the fish sauce and lime juice, then stir in the crushed garlic, sliced chillies and thin carrot slices; serve lukewarm.

5. Cook the rice noodles according to the packet, rinse and drain; arrange the lettuce, mint and coriander on a platter.

6. Put the hot pork straight into the dipping broth, and everyone builds their own mouthfuls from it, the noodles and the fresh herbs.

Tip: Hanoi's lunchtime classic, pairing smoky pork with a sour-sweet broth. The broth should be balanced – salty, sweet and sour at once – so taste and adjust with lime and sugar.