Step 1. Make the dipping sauce

• Put fish sauce, vinegar, sugar and water in a small saucepan.

• Bring it to the boil while stirring.

• Pour the dipping sauce into a separate bowl and let it cool slightly.

• Meanwhile cut the cucumber and carrot into thin slices and then into quarters / small pieces.

• Finely chop the garlic and chili pepper.

• Add the cucumber, carrot, garlic and chilli to the dipping sauce and set aside.

Step 2. Preparing 'Bun Cha Hanoi'

• Cut the spring onion and the lemongrass / lemongrass into rings and chop finely.

• Chop the pork belly into small pieces.

• Add the fish sauce, pork belly, spring onion, lemongrass and a pinch of salt to the minced meat.

• Finally, add the caramel, which will be made in the next step.

Step 3. Making caramel

• Put 6 tbsp sugar and 2 tbsp water in a small saucepan, stir and put on a low heat.

• Let it simmer gently. The caramel is ready when it turns light brown.

• Let your caramel cool gently. Add it to the ground beef mixture while it is still lukewarm. If the caramel gets cold and solidifies too quickly, it is less easy to mix with the minced meat.

Step 4. The meatballs

• Knead the minced meat mixture well and make small balls (about the size of 1 tablespoon)

• Add oil to the pan and fry until the balls are golden brown. Tip: the balls are also very tasty when cooked on the barbecue!

Step 5. Serve

• Prepare the glass noodles according to the packaging.

• Finely chop the cilantro and cut the carrot and cucumber julienne (thin strips).

• Serve the noodles, cilantro, carrot, cucumber and dipping sauce next to the 'Bun Cha Hanoi'.