Boil the brown rice vermicelli for about 5 minutes until cooked, then rinse with cold water. Marinate the meat: For about 0.66 pounds of ground pork, set aside a little to make spring rolls, and marinate the remaining meat with a bit of lemongrass marinade, a pinch of seasoning powder, and pepper along with chopped onion. Marinate for about 30 minutes. Pick and wash the fresh herbs, then soak them in salt water.

Shape the meat into flat patties, set the temperature to 356°F (180°C) for 10 minutes, then flip and increase to 392°F (200°C) for 7 minutes. Make the fish sauce: Mix 1 tablespoon fish sauce, 1 tablespoon lime juice, 2 tablespoons boiling water, and 1 tablespoon sugar, then add minced garlic.