Slice the pork belly into bite-sized pieces. Do not grind the lean pork too finely. Crush and finely chop the shallots, green onion bulbs, and garlic, then divide them into two portions and add to the ground pork and pork belly. Add 1 tbsp caramel sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, 1/2 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp honey, and a pinch of ground pepper to each portion of meat. Mix well to let the flavors absorb. Lightly oil your hands, form the ground pork into round patties, and flatten them. Arrange the meat on a tray and grill.

Grill for about 15 minutes until the meat is cooked. Peel and wash the carrot and green papaya, then let them drain. Slice the carrot and green papaya into thin rounds. Place them in a bowl with a pinch of salt and toss well. Soak the carrot and green papaya for about 15 minutes. Then, rinse and squeeze out the excess water. Add 2 tbsp vinegar, 1 tsp salt, 1 tbsp sugar, and 1/2 tbsp chopped chili, and mix well to let the carrot and green papaya absorb the flavors.

To make the fish sauce: Combine 1 cup cold water, 2 tbsp brown sugar, and 2 tbsp good-quality fish sauce, then heat on the stove until the sugar dissolves. This dish is best enjoyed with warm fish sauce. Add the carrot and green papaya mixture and mix well. Arrange the fresh herbs and rice noodles on a plate. When eating, dip the meat into the bowl of fish sauce with carrot and green papaya, and enjoy with the rice noodles and various fresh herbs.