Slice the pork into slightly thick pieces. Marinate the pork with a little baking soda for 1 minute, then rinse thoroughly several times and drain well.

For the marinade: Combine 1/2 cup fish sauce (120 grams), 1/4 cup golden sugar (50 grams), 2/3 cup whole milk (150 grams), 2/3 cup finely sliced lemongrass (100 grams), 2 tablespoons shallots (25 grams), 2 tablespoons garlic (25 grams), 1 1/2 tablespoons seasoning powder (20 grams), and 1/4 teaspoon five-spice powder (1 gram). Blend everything in a blender until smooth, then add 1/2 cup annatto oil (100 grams). Marinate the pork using a ratio of 2.2 lbs pork to 1/3 cup marinade (1 kg pork to 100 grams marinade). (This marinade can be stored in the freezer for a long time.)

For the sweet and sour fish sauce: Mix 2 cups coconut water, 1 cup sugar, 1 cup fish sauce, and juice from 4 limes. Taste and adjust as needed, then add a little minced garlic and minced chili.

For the pickled vegetables: Boil a mixture of vinegar and sugar in a 1:1 ratio, then soak carrots, daikon, green papaya, etc. For pickled scallions and lotus root, it's best to buy them pre-made for convenience.

For scallion oil: Finely chop 1/2 cup green onions (50 grams), add a pinch of salt and seasoning powder, heat 1/4 cup vegetable oil (50 grams) until very hot, then pour over the green onions and mix well.

Thread the pork onto bamboo skewers (or grill without skewers) and grill until cooked using an oven, charcoal grill, or broiler.

Cut the bánh hỏi into pieces or roll them up, arrange on a plate, and brush with scallion oil.

If you can't find fresh bánh hỏi, use dried bánh hỏi. Soak in boiling water for 40 seconds, then drain immediately. Arrange the bánh hỏi on a tray and let sit for about 10 minutes before serving.

This marinade can be used for many types of meat.