10 spring onions (scallions), thinly sliced
3 1/2 ounces/100 g garlic chives, roughly chopped
6 tablespoons minced red Asian shallots
12 cloves garlic, minced (4 tablespoons)
1 teaspoon freshly ground black pepper
4 tablespoons fish sauce
4 teaspoons dark soy sauce
17 1/2 ounces/ 500 g minced pork
1 egg, lightly beaten
17 1/2 ounces/ 500 g pork belly, finely sliced
17 1/2 ounces /500 g rice vermicelli noodles, cooked
7 ounces/ 200 g mung bean sprouts
1 bunch perilla, leaves plucked
1 bunch fresh Asian basil, leaves plucked
1 bunch fresh Vietnamese mint, leaves plucked
1 bunch fresh mint, leaves plucked
2 tablespoons fish sauce
2 tablespoons vinegar
2 tablespoons sugar
1/2 cup water
1 chile, diced
2 cloves garlic, diced
1 tablespoon lime juice
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.
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