Bun cha Hanoi

Grill the marinated pork belly and the betel-leaf-wrapped pork patties. Work around the hot spot; the fat feeds it.

As the fat melts the colour turns. Grill to a nice golden brown with a really nice smoky char, which transforms the broth.

Take the pork belly and the patty off once both are cooked.

Drop the vermicelli into the pot. Soaked overnight it needs about 30 seconds.

Dunk the vermicelli into a bain marie of ice water to stop the cooking, so it does not go soft and mushy and keeps a nice bounce. Let it hang out.

Fry the imperial rolls for about three to five minutes. Air bubbles are normal.

Heat the broth: fish sauce, vinegar and water for the liquid, seasoned with sugar.

Drain the fried rolls of excess oil. Taste the broth and turn it off.

Lay the grilled banana leaf on the plate.

Build the greens with the ready-to-eat lettuce, and set the bowl on the plate.

Add the vermicelli and the pickled daikon.

Ladle the broth into the bowl; the charred particles float out and add a salty flavour. It should be rich and golden brown.

Add two rolls.

Finish with minced garlic and chopped Thai chilies, and mix everything well.