Wash the pork shoulder and slice thinly. Marinate with the seasoning mix, 3 finely chopped lemongrass stalks, 1 minced garlic head, 1 tablespoon cooking oil, and white sesame seeds. Let it sit for 1 hour, then grill over charcoal.

Peel the daikon and carrot, slice thinly, and use a wavy knife to cut into matchsticks. Marinate with vinegar (or lime and sugar). Wash and prepare the fresh herbs and lettuce.

Fry the shrimp spring rolls in oil until golden. Pour out some of the oil, then add the grilled pork skewers to the pan and roll them briefly (since they are already cooked).

Mix the sweet and sour fish sauce with minced garlic and chili. Arrange the herbs and vermicelli in a bowl, top with grilled pork, pork skewers, and shrimp spring rolls. Add some roasted peanuts (optional), serve with a side of dipping sauce, and enjoy.