For the marinade: Crush and finely chop or use powdered lemongrass, onion, and garlic for better flavor absorption. Mix with oyster sauce, seasoning powder, and 1 tablespoon honey. Divide the marinade into two portions. Mix one portion with the ground pork, stirring in one direction until well combined. Mix the other portion with thinly sliced pork belly. After mixing the meat with the marinade, add sesame oil and mix again. Marinate for at least 30 minutes, or for better flavor, marinate for half a day or overnight in the refrigerator.

Split lemongrass stalks lengthwise and layer them with the meat for grilling. Preheat the oven and grill the meat at high heat for about 15–20 minutes until cooked through and slightly charred.

For the dipping sauce: Mix fish sauce, lime juice, sugar, and water in a ratio of 1:1:1:2. Add thinly sliced or julienned carrot and onion. When serving, add finely chopped chili and garlic. Serve with rice vermicelli noodles and fresh herbs.