Bun Thit Nuong (Smokey Pork Vermicelli)

• 250gr rice vermicelli
• 1 bunch of mint
• 1 bunch of balm-mint (perilla)
• 150gr beansprouts

Pork Mince

• 500g pork mince
• 1 tablespoon chicken powder
• 2 tablespoons fish sauce
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon cracked pepper
• 30g chopped shallots (white parts)
• 30g spanish onion (finely chopped)
• 1 teaspoon five spice powder
• 30g red onion (finely chopped)
• 1 teaspoon oyster sauce

Pork Belly

• 500g pork belly (thinly sliced)
• 1 tablespoon chicken powder
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 3 tablespoons olive oil
• 1 tablespoon sweet soya sauce

Nuoc mam (dipping sauce)

• 600ml water
• 5 tablespoons sugar
• 6 tablespoons lemon juice
• 20g minced garlic
• 1 carrot (peeled and sliced in thin, small pieces)
• 1/2 kohlrabi (peeled and sliced in thin, small pieces)
• Chilli (optional)