Imperial Pork Two Ways: Bun Cha or Bánh Mìl

Charcoal, sugar, pork ... what’s not to like? The streets of Hanoi are packed with hawkers crouched over tiny charcoal braziers turning little sticks of tantalising caramel pork. The liquid caramel glaze is the cornerstone of Vietnamese cooking, not just for grilling but for stews, fish and more. Whip up some of this insanely good pork for noodles (bun cha) or to fill the famous bahn ml baguettes.