Prepare the egg rolls first. I usually make a large batch and freeze them for later. If you plan to freeze them, don’t add raw shallots to the meat (it can get too strong); use fried shallots instead. Combine 10.5 oz ground pork, 1 shredded carrot, 1/2 cup finely chopped wood ear mushrooms, 1 egg, a little chopped green onion, 1 tablespoon seasoning powder, and 1/2 teaspoon ground black pepper. Mix well.

Wrap the filling in rice paper (use soft, slightly moistened rice paper). Rice paper for egg rolls won’t stick together when frozen. If using regular rice paper, mix a little vinegar into water and lightly wet the paper before wrapping. Lightly fry the egg rolls before freezing. Add a few drops of lime juice to the oil when frying. When ready to eat, fry again or air fry at 400°F (200°C) for 5 minutes until crispy.

Slice pork belly or pork shoulder thinly. Marinate 1.5 lbs pork with 2 minced shallots, 1 tablespoon seasoning powder, 1 tablespoon fish sauce, 2 tablespoons sweetened condensed milk, 1/2 teaspoon ground black pepper, 2 tablespoons vegetable oil, 1 tablespoon minced lemongrass, and a little white sesame seeds. Air fry at 400°F (200°C) for 10 minutes until cooked; for more color, cook 3-5 minutes longer.

To make the dipping sauce: Mix 2 tablespoons hot water, 1 tablespoon sugar, and 1 tablespoon fish sauce. Heat until the sugar dissolves, let cool, then add minced chili and garlic. For scallion oil: combine chopped green onions and oil in a bowl, microwave for 1 minute. Fry shallots until golden and crispy, then set aside. Crush roasted peanuts.

For pickled veggies: Shred green papaya and 1 carrot. Mix sugar, salt, and vinegar in water to make a lightly sweet and tangy brine, then soak the papaya and carrot. For best results, pickle a day ahead. Slice the greens and herbs, mix with bean sprouts and thinly sliced cucumber.

To serve: Place greens and bean sprouts in a bowl, add vermicelli noodles, then top with sliced grilled pork and egg rolls. Add some pickled veggies and sliced cucumber, drizzle with scallion oil, sprinkle with fried shallots and roasted peanuts. Serve with a side of sweet and tangy fish sauce.