Wash and drain the pork shoulder, then cut into small pieces. Marinate the pork with 1 teaspoon seasoning powder (or chicken bouillon), 1 teaspoon sugar, 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1 tablespoon minced garlic and onion, a little minced lemongrass, white sesame seeds, and 1/2 teaspoon ground black pepper, plus 1 teaspoon five-spice powder. Mix well and let marinate for 30-40 minutes to absorb the flavors.

Peel the daikon radish and carrot, then cut into thin strips. Soak them in a bowl with 1 tablespoon lime juice, 2 tablespoons sugar, and a pinch of salt to make pickled vegetables. Pick and wash the fresh herbs and bean sprouts, then drain. Wash and drain the cucumber, then cut into small pieces.

Arrange the vermicelli noodles on a plate. Roast the peanuts until golden. Prepare the scallion oil in a small bowl.

Add a little more white sesame seeds to the marinated pork for extra aroma, then thread the pork onto skewers. Continue until all the pork is used.

Preheat the air fryer for 8-10 minutes at 340°F (170°C). Place the pork skewers in the air fryer and cook at 320°F (160°C) for 20-25 minutes. Once cooked, transfer the skewers to a plate.

To serve, place vermicelli noodles in a bowl, add grilled pork skewers, fresh herbs, bean sprouts, cucumber, pickled vegetables, roasted peanuts, chili, and cilantro. Drizzle with the sweet and tangy fish sauce and enjoy with your family.