Pork Meatballs:

1. In a large mixing bowl, combine the lemongrass, shallot, garlic, Thai basil, pork, black pepper, sugar, and fish sauce. Mix together thoroughly using your hands until everything is evenly distributed and the fat has emulsified. Cover with plastic wrap and let the mixture marinate in the refrigerator for a minimum of 30 minutes, ideally overnight.
2. Shape all of the pork into 2 oz (57g) balls, then gently press to create a slightly flattened shape *see Notes*. Preheat your grill over high until ripping hot - charcoal gives the best flavor, though any grill or grill pan will do. Lay as many patties as you can fit into a lightly greased grill basket *see Notes*. Place over the heat and cook until they form a dark caramelized crust, about 3-4 minutes. Flip and continue cooking until the internal temperature reaches 160°F (71°C), about another 2-3 minutes. Repeat with the remaining pork. 

Pork Belly:

1. In a large mixing bowl, combine the sugar, fish sauce, garlic, and green onion whites. Whisk together until homogeneous. Add the pork slices to the marinade and massage to incorporate. Cover and refrigerate for at least 30 minutes, ideally overnight.
2. Grill the marinated pork belly slices over medium-high heat, being careful of flare-ups from the fat dripping. Cook for 1-2 minutes then flip and continue cooking another 1-2 minutes. Turn regularly until caramelized and slightly crispy on the outside, about 7-10 minutes total. The pork belly is done when it has a nice char and the fat has rendered and crisped up.

Pickled Vegetables:

1. In a small sauce pot, combine the vinegar, water, sugar, and salt. Set over high heat and bring to a boil, stirring occasionally to dissolve the solids. Place your sliced vegetables in a heatproof container then pour in the hot pickle liquid until the vegetables are fully covered. 
2. Lay a small piece of plastic wrap, or paper towel, on top of the vegetables and gently press down to force the pickle liquid to completely submerge everything. Let the pickles cool to room temperature then place in the refrigerator until ready to use.

Broth:

1. In a medium saucepan, combine the pork stock, sugar, fish sauce, and white distilled vinegar. Heat the mixture over medium heat, stirring occasionally, until the sugar fully dissolves into the liquid. Bring it to a gentle simmer, then remove from heat. You want it warm, but not boiling hot, when serving *see Notes*.

Cha Gio (Vietnamese Egg Roll):

1. In a large mixing bowl, combine the mushrooms, vermicelli noodles, shrimp, pork, salt, green onion whites, and carrots. Mix everything together with your hands until evenly distributed then crack in the eggs and continue working the mixture until it becomes sticky and holds together well. Sear a small piece of the filling in a pan until fully cooked through (165°F (74°C)) and taste it. If it tastes like it needs more salt, add salt to your liking.
2. Fill a wide shallow dish with water. Soak one piece of rice paper at a time briefly in the water, about 5 seconds, then lay it on a clean work surface. It will continue softening as you work. Place about 2-3 tablespoons of filling in the lower third of the wrapper. Fold the bottom edge up and over the filling, then fold in both sides like you're wrapping a burrito. Roll it up tightly toward the top edge. The rice paper will seal itself. Repeat with remaining filling and wrappers.
3. Heat the neutral oil to 350°F (177°C) in a large heavy bottomed pot or wok, making sure not to fill the pot beyond halfway full with oil. Test the temperature with a small piece of rice paper; it should sizzle immediately when the oil is ready. Fry the egg rolls in batches, being careful not to crowd the pot. Cook, turning occasionally, until the internal temperature reaches 165°F (74°C), about 5-10 minutes. They will not brown deeply due to the rice paper wrapper. If air bubbles form during the frying process, simply pop them with a skewer or long toothpick. 
4. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Cut in half before serving. Repeat with the remaining rolls *see Notes*.

For Serving:

1. Place your vermicelli noodles, bird’s eye chilies, and garlic in separate appropriately sized serving bowls. Arrange the Thai basil, cilantro, perilla leaves, and lettuce on a serving platter *see Notes*. Pile the Cha Gio next to these accoutrements if you made them. 
2. In a medium sized serving bowl, lay in a generous amount of grilled meatballs and pork belly. Ladle over your hot broth to cover the meat. Finally, top with your pickles. Serve and enjoy!

Notes: 

> Pork Meatballs

    > Step 2: Think of pork meatballs as thick discs rather than thin patties. This shape helps them grill more evenly. This recipe will yield about 28-30 evenly                       sized patties.

     > Step 2: You do not have to use a grill basket - it just makes it easier to flip the patties and helps prevent sticking. 

> Broth

     > Step 1: Taste and adjust the balance to your preference - add more sugar if you want it sweeter, more vinegar for tanginess, or more fish sauce for depth.                      Keep in mind that you can also serve this with fish sauce, sugar, and vinegar on the table for people to season as they please. 

> Cha Gio

     > Step 4: Keep finished egg rolls warm in a low oven while you fry the remaining batches. Serve hot with your bun cha broth for dipping.

> Serving

     > Step 1: Customize your bowl with any or all of these toppings according to your personal preference!