In a small pan, melt the brown sugar and water. Simmer hard for 6-7 minutes until it becomes a thick, glossy caramel. Pour into a bowl and let it cool. Once cool, stir in the chopped garlic, shallots, fish sauce, salt, and pepper.
Divide the marinade in half. Mix one half into the pork mince and form into small, flat patties. Use the other half to coat the thinned pork belly slices. Pop everything in the fridge for at least two hours to soak up the flavors.
Ideally, cook the pork patties and belly over hot coals on a BBQ for that authentic smoky finish. A few minutes on each side should do it. If you don’t have a BBQ, a hot griddle pan or grill works too.
Meanwhile, soak your rice noodles in boiling water according to the packet instructions.
Thinly slice your carrot and radishes. Toss them with a pinch of salt, sugar, and a splash of vinegar. Let them sit while you prepare everything else.
In a saucepan, combine the fish sauce, vinegar, brown sugar, and water. Bring to a boil, then keep warm on low heat. Taste as you go—you want a balance of sweet, sour, and salty.
To serve, place the noodles and fresh herbs in bowls. Ladle the warm broth over the pork patties, add the pickles and sliced chili, and dive in.
