Ingredients
400g lean and fat pork (or lower part of pork shoulder)
600g pork shoulder
20g dried shallot, minced
200g green papaya
1000g rice vermicelli
100g carrot
1000g charcoal

To taste: Garlic, chili, lemon, sugar, fish sauce, seasoning (which consists largely of salt and MSG), caramel sauce, vinegar, coriander, fresh herbs, salad greens, pepper, spring onion.

Preparation
Wash and mince pork shoulder; mix with the shallot, pepper, seasoning, fish sauce; shape the mixture into balls about the size of a litchi; slightly press each ball into a flat patty.

Wash and slice lean and fat pork (or lower part of pork shoulder); mix with the shallot, pepper, caramel sauce, and fish sauce; set aside to marinate.

Remove peel from papaya and carrot using vegetable peeler (or paring knife); cut into slices (or carve into flower or animal shape); wash well; soak in fish sauce mixed with vinegar, minced chili and garlic, sugar.

Mix fish sauce with vinegar (or lemon), minced chili and garlic, sugar to make dipping sauce; ladle the sauce into bowls.

Wash and soak salad greens, fresh herbs, coriander in slightly saline water; drain and put on a plate.

Grill the pork over a charcoal-burner until browned; transfer to a plate.

Put vermicelli into a bowl of sauce; serve with grilled meat, pickled papaya and carrot, and mixed vegetables.