Fire up the barbecue for this popular north Vietnamese dish. It's smoky with charred pork, crunchy with a refreshing noodle salad, and comforting with a light, sweet broth.
In addition to the pork patties we’ve got here, Brisbane restaurant Hello Please serves this with pork belly that’s been simmered in an aromatic stock, pressed overnight, then pan-fried.
Garlic shoots makes for a spicy vegetable side to compliment tonight's main meal; Anchovy chef Thi Le shares her recipe for a street-food inspired side or snack.
