Directions 11 steps | 80 Minutes
Marinate the minced pork shoulder. In a bowl, combine the minced pork shoulder, finely chopped shallot, chopped green onions, oyster sauce, fish sauce, sugar, black pepper and salt. Mix until well combined. Cover the bowl and transfer it to the refrigerator to marinate for 45 minutes.
Marinate the sliced pork belly. In a second bowl, combine the sliced pork belly, finely chopped shallot, chopped green onions, oyster sauce, fish sauce, sugar, black pepper and salt. Mix until well combined. Cover the bowl and transfer it to the refrigerator to marinate for 45 minutes.
Make the carrot papaya salad. Peel and julienne the carrots and green papaya.
In a bowl, whisk together the sugar, white vinegar and sliced chilies until the sugar is dissolved.
Add the julienned carrots and green papaya to the bowl and mix until evenly combined. Set aside in the refrigerator.
Make the dipping sauce. In a pot over medium heat, add the fish sauce and sugar. Stir until the sugar dissolves.
Stir in the vinegar and ground black pepper. Turn off the heat.
Stir in the water and minced garlic. Set aside.
Grill the Vietnamese meatballs and pork belly. Preheat the indoor or outdoor grill to medium-high. Roll the marinated pork shoulder mixture into balls slightly larger than ping pong balls. Flatten each ball into mini patties.
Grill 2 minutes per side or until well done. Grill the pork belly for 2 minutes per side or until well done.
Divide the grilled Vietnamese meatballs, grilled pork belly, rice noodles and lettuce leaves into four bowls. Top with the pickled chiles, green papaya and carrots. Serve with the dipping sauce on the side. Enjoy!
- If fresh rice noodles are not available, dry rice noodles can be substituted.
- For a meatless spin, tofu can be substituted for the meat in this recipe.