Slice the pork shoulder thinly. Use a meat mallet to tenderize if desired.

Blend together 2 cloves garlic, 2 shallots, and 2 stalks lemongrass with 3 1/2 tablespoons water (50 ml) until smooth. Pour this mixture over the prepared pork.

Add to the pork: 1 teaspoon MSG, 1 teaspoon seasoning powder, 1 teaspoon fish sauce, 1 teaspoon ground pepper, 1 tablespoon honey, 1 tablespoon oyster sauce, 1 teaspoon five-spice powder, 1 tablespoon annatto oil, and 1 tablespoon sweetened condensed milk. Marinate for at least 30 minutes.

To make scallion oil: Finely chop 4 green onions and place in a small bowl with 1/2 teaspoon MSG and 1 teaspoon salt. Heat 7 tablespoons vegetable oil in a pan, then sauté 2 cloves garlic and 1 shallot (minced) until golden.

Remove the garlic and shallot from the oil and add them to the marinated pork. Pour the remaining hot oil over the chopped green onions to make scallion oil.

To make pickled vegetables: Peel 1 carrot and 1 daikon radish, then shred them. Mix with 1/2 tablespoon salt and gently squeeze for 10 minutes. Rinse until no longer salty (taste to check).

Let the shredded carrot and daikon drain. Mix with 1 tablespoon sugar and 2 tablespoons vinegar.

Wash and slice the lettuce and herbs into strips about 1/2 inch (1 cm) wide. Shred the cucumber. Crush the roasted peanuts. Briefly blanch the rice noodles in hot water to clean (do not overcook or they will become mushy).

To grill the pork: Arrange the pork on a foil-lined baking tray. Preheat the oven for 10 minutes, then bake at 465°F (240°C) for 30 minutes. You can also grill over charcoal if preferred.

To make the dipping sauce: Mix 10 parts water, 2 parts sugar, and 2 parts fish sauce. Add 1 tablespoon minced garlic and 1 tablespoon minced chili (if you like it spicy). Add lime or calamansi juice to taste.

Fry the spring rolls in hot oil just before serving so they are crispy and hot.

To assemble: Arrange the noodles, lettuce, cucumber, pickled vegetables, grilled pork, and spring rolls in a bowl. Top with crushed peanuts and scallion oil. Pour the dipping sauce over to taste and enjoy.