Combine the julienned carrot and 1 cup daikon radish peeled and julienned or grated in a mixing bowl. Sprinkle with ½ tsp salt, toss, and let sit for 10 minutes. Squeeze out excess moisture. In a mixing bowl, whisk together the 3 tbsp rice vinegar and 1 tbsp sugar until dissolved. Pour over the vegetables, toss to coat, and set aside.

In a large mixing bowl, combine the ¾ lb ground pork 80/20 fat ratio preferred, 2 cloves garlic minced, 2 tbsp shallots minced, 1 ½ tbsp fish sauce, 1 tbsp sugar, 1 tbsp oyster sauce, ½ tsp black pepper freshly ground, and 1 tsp sesame oil. 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 pork belly thinly sliced into 2-inch pieces slices with 2 cloves garlic minced, 2 tbsp shallots minced, 1 ½ tbsp fish sauce, 1 tbsp sugar, and ½ tsp black pepper freshly ground. Toss well to coat every piece. Marinate alongside the patties for at least 20 minutes.

In a small saucepan, combine the 1 ½ cups water and 1 tbsp sugar over medium heat. Stir until the 1 tbsp sugar fully dissolves, about 2 minutes. Remove from heat and let it cool slightly. Stir in the 1 ½ tbsp fish sauce, 3 tbsp rice vinegar, and 2 tbsp fresh lime juice from about 1 lime. Taste and adjust — it should be a balanced sweet-sour-salty broth. Add the sliced cloves garlic minced and 1 whole red bird's eye chili thinly sliced. Keep the broth warm (not boiling) until ready to serve.

Shape the marinated ¾ lb ground pork 80/20 fat ratio preferred 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 sugar 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 pork belly thinly sliced into 2-inch pieces 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 ground pork 80/20 fat ratio preferred patties and several ¾ lb pork belly thinly sliced into 2-inch pieces 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 fresh mint leaves picked), 1 bunch fresh bean sprouts, and 1 whole head butter lettuce leaves separated leaves on the side. To eat, dip noodles and herbs into the broth bowl, or wrap everything in a 1 whole head butter lettuce leaves separated leaf.