Rinse the pork belly thoroughly. Marinate with minced ginger, garlic, and lemongrass. Add about 2 tablespoons oyster sauce, 2 tablespoons honey, 3 tablespoons fish sauce, five-spice powder, and black pepper. Mix well and massage the pork to absorb the flavors. Cover and refrigerate for about 30 minutes.

After marinating, grill the pork in an air fryer in 3 stages. First: 356°F (180°C) for 15 minutes. Second: 392°F (200°C) for 10 minutes. Third: flip the pork and grill at 392°F (200°C) for 5-7 minutes (note: adjust temperature as needed for your air fryer).

Make the dressing by mixing 1 part sugar, 2 parts water, 3 parts fish sauce, 1 part vinegar, and 1 part lime juice (adjust to taste).

Julienne the carrot and cucumber. Wash all fresh herbs and lettuce. Briefly dip the rice vermicelli noodles in boiling water to soften. Crush the roasted peanuts and fry the shallots until golden and crispy.

Slice the cooked pork into thin pieces. Arrange the noodles, herbs, carrot, and cucumber in a bowl. Top with the pork, drizzle with the dressing, then sprinkle with peanuts and fried shallots. Toss everything together and enjoy.