Prepare a caramel sauce by combining 2 tablespoons sugar and tablespoons water in a small saucepan. Swirl over high heat to dissolve, but do not stir. Bring to a rapid boil and continue boiling until the color turns to a golden brown, 4-5 minutes. Immediately remove from heat and add remaining 2 tablespoons water to stop further caramelizing. Take care, lest the caramel spatter. Set aside to cool.
Cut pork slice in half, crosswise. Place sliced and ground pork I separate bowls. Pour half of cooled caramel onto pork in each bowl. (If caramel has solidified, add some fish sauce and return to heat briefly to melt). Equally divide shallots, chives, fish sauce, pepper and remaining 2 tablespoons sugar between bowls. Toss to coat pork and let stand at room temperature for 2 hours, or cover and refrigerate overnight. Meanwhile, prepare dried noodles .
Prepare a charcoal grill (barbecue), or preheat an oven broiler (grill) with the cooking rack set about 5 inches (12 cm) from the heat source.
Remove both meats from marinade, draining any excess liquid. Wipe marinade solids from pork slices and add these solids to ground meat. Mix ground meat and marinade solids well, and form into small patties about 2 inches (5 cm ) wide and 1/2 inch (1.2 cm) thick. Cook pork strips and patties, turning once, until sides are slightly charred and meat is cooked through, about 5 minutes.
Sever with individual bowls of nuoc cham sauce. The meat should be dipped into bowls and left to marinate for up to several minutes. Remove meat from sauce, enfold in a torn lettuce leaf with herbs and noodles, and eat using your hands.

Sever 6

Note: This is a classic street food of Hanoi, particularly popular at lunch.

Ingredients:

4 tablespoon (2 oz/60g) sugar,
4 tablespoon (2 fl oz/60 ml) water,
1 lb (500g) fresh side pork (pork belly, rind removed,
cut into slices (rashers) about 1/4 inch (6 mm) thick ,
1 lb(500g) lean ground pork, preferably buff (leg) or shoulder.
1/2 cup (4fl oz/125 ml) fish sauce.
1/2 cup (2 oz/60g)finely chopped brown or pink shallots(French shallots).
1/2 bunch Chinese (flat/garlic) chives, coarsely chopped.
1 tablespoon ground pepper.

For accompaniments:

about 4 cups (32 fl oz /1L) nuoc cham sauce
Table Green , including whole butter (Boston) lettuce leaves
10 oz (300g) dried rice vermicelli (bun) softened and cut into manageable length for serving