Make the dipping sauce by mixing 2 teaspoons lime juice, 5 teaspoons fish sauce, 3 teaspoons sugar, 2 teaspoons water, and finely minced garlic and chili.

Roll the banh hoi sheets into rounds and arrange them neatly on a plate. Prepare scallion oil and brush it over the top of the noodles.

Marinate the pork belly with five-spice powder, a little sugar, fish sauce, and garlic. Grill in an air fryer for 10 minutes at 285°F (140°C), then flip and grill for another 5 minutes at 355°F (180°C). Slice the pork, arrange on a plate, and serve.