Combine the julienned carrot and 1 cup 白萝卜 去皮并切成细丝或刨丝 in a Mixing Bowl. Sprinkle with ½ tsp 盐, toss, and let sit for 10 minutes. Squeeze out excess moisture. In a Mixing Bowl, Whisk together the 3 tbsp 米醋 and 1 tbsp 糖 until dissolved. Pour over the vegetables, toss to coat, and set aside.

In a large Mixing Bowl, combine the ¾ lb 绞猪肉 建议80/20脂肪比例, 2 cloves 大蒜 切碎, 2 tbsp 葱头 切碎, 1 ½ tbsp 鱼露, 1 tbsp 糖, 1 tbsp 蚝油, ½ tsp 黑胡椒 现磨, and 1 tsp 芝麻油. 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 绞猪肉 建议80/20脂肪比例 slices with 2 cloves 大蒜 切碎, 2 tbsp 葱头 切碎, 1 ½ tbsp 鱼露, 1 tbsp 糖, and ½ tsp 黑胡椒 现磨. Toss well to coat every piece. Marinate alongside the patties for at least 20 minutes.

In a small Saucepan, combine the 1 ½ cups 水 and 1 tbsp 糖 over medium heat. Stir until the 1 tbsp 糖 fully dissolves, about 2 minutes. Remove from heat and let it cool slightly. Stir in the 1 ½ tbsp 鱼露, 3 tbsp 米醋, and 2 tbsp 新鲜青柠汁 约1个青柠. Taste and adjust — it should be a balanced sweet-sour-salty broth. Add the sliced 2 cloves 大蒜 切碎 and 1 whole 红鸟眼辣椒 切成细片. Keep the broth warm (not boiling) until ready to serve.

Shape the marinated ¾ lb 绞猪肉 建议80/20脂肪比例 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 糖 in the marinade will caramelize quickly — watch carefully to avoid burning. Transfer to a plate and rest for 2 minutes.

Pull the pork from the Refrigerator about 10 minutes before cooking so it loses the chill and cooks more evenly. Measure out your seasonings and have them ready. Dry the Skillet if it has any moisture from washing. No oil is usually needed since the pork renders its own fat, but keep a splash of neutral oil nearby in case the pan dries out. Break the meat into a few rough chunks before it goes in to give browning a head start.

Preheat your Skillet over medium to medium-high heat for 1 to 2 minutes. Add the ground pork in an even layer and let it sit undisturbed for 2 to 3 minutes so the bottom develops a brown crust. You should hear active sizzling; quiet sounds or pooling liquid means the heat is too low, so nudge it up. Break the meat into pieces and flip sections over. Continue cooking and breaking up the pork for another 5 to 8 minutes, stirring every couple of minutes for even color. Total cook time is 8 to 12 minutes depending on batch size and Stovetop output. Do not crowd the pan — cook in two rounds if needed, as too much meat drops the temperature and causes steaming instead of browning.

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.