Rinse the pork shoulder and cut into chunks. Peel and finely chop the garlic and shallots, then place in a large bowl. Add 2 tablespoons honey, 1 tablespoon sugar, 1 tablespoon caramel sauce (for color), 2/3 packet five-spice powder, 1 tablespoon black pepper, 1 tablespoon fish sauce, 2 tablespoons seasoning powder, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, and 1 tablespoon sweetened condensed milk. Mix well, add the pork, and use gloves to rub the marinade evenly onto each piece. Marinate for 1 hour, then add a little vegetable oil and rub again. Cover and refrigerate overnight to let the flavors soak in. Take the pork out of the fridge 2 hours before braising.

Heat a pan on the stove and add about 2 ladles of vegetable oil. Once hot, add the pork pieces, cover, and sear. Flip the pork, reduce to low heat, and cook for about 30 minutes. Add the remaining marinade, then simmer on very low heat until the pork is cooked through, about 15 more minutes. Remove a piece to check for doneness; if cooked, remove all the pork. If not, cook for another 10 minutes. Let the pork cool, then slice thinly.

After removing the pork, add 2 cups boiling water (about 480 ml) to the pan with the braising liquid. Season with more soy sauce, fish sauce, and sugar to taste.

Separate the cao lầu noodles and steam them in batches. Fry the dried wonton wrappers in oil over medium heat, turning to prevent burning.

Prepare the fresh herbs and bean sprouts. Steam the bean sprouts before serving. I also soak sliced shallots and chili in a mixture of vinegar, water, and sugar (ratio 1:1:2) overnight. You can also sauté a bit of chili powder for extra flavor.

To serve, place the steamed cao lầu noodles in a bowl, top with sliced pork, steamed bean sprouts, and just enough braising sauce. Add the fried wonton wrappers, squeeze lime (or calamansi) over the top, and add chili sauce if desired. If you have Hội An-style chili sauce, it’s even better!