Bun Cha Hanoi (Hanoi Style Vermicelli with Grilled Pork and Pork Patties)

Combine pork patty ingredients in mixing bowl and mix well. In a separate small bowl combine the slurry and add to meat mixture and mix well. Keep meat mixture in the fridge for about 1/2 hr to let it set and easier to handle when forming patties. Form patties, in small disks about 2 inches wide and 1 inch thick. Set aside.Combine ingredients for the pork skewers at least 1/2 hr. Skewer onto bamboo skewers or use a grill mesh basket.Quick pickle the papaya by dissolving the salt and sugar in vinegar and add the papaya and set aside.Grill both patties on medium heat to get nice char. Remove the pork from the skewers and place along with the patties into a big bowl of nuoc mam cham. Add the green papaya and serve with vermicelli and herbs.