Hanoi Style Rice Vermicilli with Grilled Pork (Bun Cha Hanoi)

Ingredients

• 680g fatty minced pork shoulder
• 680g fatty pork shoulder (slice thin against the grain)
• 1 tbsp roasted rice powder
• 5 tbsp water
• 3 tbsp granulated white sugar
• ¼ cup fish sauce
• 3-4 garlic cloves (minced)
• 2 shallots (minced)
• Assorted vegetables (lettuce, bean sprouts, mint, perilla, sliced cucumber)
• 2 bags rice vermicelli
• 1 small unripe green papaya (sliced thinly) plus 1 tbsp salt
• Pickled daikon and carrot (optional)
• 1 cup hot water
• ¾ cup granulated sugar
• 3 tbsp lime juice (or 1 fresh lime)
• 2 cups coconut water
• ¾ cup fish sauce
• 6 garlic cloves (minced)
• 2 Thai chili peppers (or bird’s eye chilli) (minced and seeds removed)