In a mixing bowl, combine the spring onions
, garlic chives
, shallots, garlic, black pepper, fish sauce and soy sauce.
In separate bowl, combine half the marinade, minced pork, and egg and mix well.
Add the sliced pork
belly to the remaining marinade
. Cover and marinate both meats in the refrigerator for 2 hours, or overnight for a better result.
Form the pork mixture into small round balls with oiled hands, then slightly press down on each ball to form patties, about 2 inches/5 cm in diameter and 1/2-inch/ 1 cm thick.
Heat a charcoal grill or barbecue
to medium high and grill the patties for 4 minutes on each side. Grill
the pork belly for 2 minutes on each side or until brown.
Place the noodles, herbs
and patties on three separate platters.
Transfer to 4 to 6 dipping bowls.
Chef's Note: Each guest should have their own dipping bowl, with all the ingredients in the middle of the table. Take a mixture of noodles, herbs and meat and dip into the warm fish sauce
with every mouthful.