Mince the pork yourself or have it ground at the store. Marinate with 3 1/2 tablespoons fish sauce, 2 tablespoons oyster sauce, 2 tablespoons sugar, 1 tablespoon honey, 2 teaspoons seasoning powder, and 1 teaspoon ground pepper. Finely chop 4 shallots and 1 clove of garlic, then mix well and let marinate for 30 minutes to 1 hour to absorb the flavors. Grill over charcoal.

Peel the carrot and slice thinly, cutting into flower shapes if desired. Peel and thinly slice the papaya. Soak the carrot and papaya in diluted salt water to remove the sap. Drain and place in a bowl, adding sugar, vinegar, and salt to taste.

Make the dipping sauce:
Add 2 1/2 cups water (600ml) to a pot with 1/2 cup sugar (100g), 1/2 cup vinegar (100ml), and 1/2 cup fish sauce (100ml). Stir until dissolved, then bring to a boil. When it starts to simmer, add 1/2 teaspoon MSG. Stir gently, add minced garlic and chili, then turn off the heat and add 1/2 teaspoon pepper.