Combine the julienned carrot and 1 cup rábano daikon pelado y cortado en juliana o in a mixing bowl. Sprinkle with ½ tsp sal, toss, and let sit for 10 minutes. Squeeze out excess moisture. In a mixing bowl, whisk together the 3 tbsp vinagre de arroz and 1 tbsp azúcar until dissolved. Pour over the vegetables, toss to coat, and set aside.

In a large mixing bowl, combine the ¾ lb cerdo molido proporción de grasa 80/20 preferida, 2 cloves ajo, 2 tbsp chalotes, 1 ½ tbsp salsa de pescado, 1 tbsp azúcar, 1 tbsp salsa de ostión, ½ tsp pimienta negra, and 1 tsp aceite de sésamo. Mix thoroughly with your hands for about 2 minutes until everything is well incorporated and the mixture feels slightly sticky. Cover and refrigerate for at least 20 minutes (or up to 4 hours) to let the flavors develop.

In a separate mixing bowl, combine the ¾ lb vientre de cerdo cortado en rodajas finas en piezas de 2 pulgadas, aproximadamente ¼ de pulgada de espesor slices with 2 cloves ajo, 2 tbsp chalotes, 1 ½ tbsp salsa de pescado, 1 tbsp azúcar, and ½ tsp pimienta negra. Toss well to coat every piece. Marinate alongside the patties for at least 20 minutes.

In a small saucepan, combine the 1 ½ cups agua and 1 tbsp azúcar over medium heat. Stir until the 1 tbsp azúcar fully dissolves, about 2 minutes. Remove from heat and let it cool slightly. Stir in the 1 ½ tbsp salsa de pescado, 3 tbsp vinagre de arroz, and 2 tbsp jugo de limón fresco de aproximadamente 1 limón. Taste and adjust — it should be a balanced sweet-sour-salty broth. Add the sliced ajo and 1 whole chile rojo de árbol. Keep the broth warm (not boiling) until ready to serve.

Shape the marinated ¾ lb cerdo molido proporción de grasa 80/20 preferida into small flat patties, about 1.5 inches wide and ½-inch thick (you should get 16–20 patties). Wet your hands lightly to prevent sticking. Flatten them slightly — thinner patties cook more evenly and get better caramelization.

Heat a grill, grill pan, or broiler to high heat. Lightly oil the grates or pan. Grill the patties for 3–4 minutes per side, until deeply caramelized with charred edges and cooked through. The 1 tbsp azúcar in the marinade will caramelize quickly — watch carefully to avoid burning. Transfer to a plate and rest for 2 minutes.

On the same grill or grill pan, cook the ¾ lb vientre de cerdo cortado en rodajas finas en piezas de 2 pulgadas, aproximadamente ¼ de pulgada de espesor slices over high heat for 2–3 minutes per side until golden, caramelized, and slightly charred at the edges. Work in batches if needed to avoid crowding, which causes steaming instead of grilling.

Cook the rice vermicelli according to package instructions. Drain, rinse under cold water, and divide into 4 portions, arranged on a large plate or individual bowls.

Ladle the warm dipping broth into 4 individual bowls (about ½ cup each). Place a few cerdo molido proporción de grasa 80/20 preferida patties and several ¾ lb vientre de cerdo cortado en rodajas finas en piezas de 2 pulgadas, aproximadamente ¼ de pulgada de espesor slices directly into each mixing bowl of broth. Add a small handful of pickled vegetables to each bowl. Serve the noodles, fresh herbs (perilla, 1 bunch hojas de menta fresca recolectadas), 1 bunch brotes de soja fresca enjuagados, and 1 whole cabeza de lechuga mantequilla hojas separadas leaves on the side. To eat, dip noodles and herbs into the broth bowl, or wrap everything in a 1 whole cabeza de lechuga mantequilla hojas separadas leaf.