Wash pork belly and pat dry with a paper towel. Place in a plastic bag and freeze for 15–20 minutes or until semi-firm.

Dice shallots and set aside. Slice the pork belly into 2–3 mm thick pieces and place in a bowl. Add half the diced shallots and half the Ahh Maa Vietnamese Lemongrass Marinade, then mix well and marinate for at least 20 minutes.

Place minced pork in a separate bowl. Add the remainder diced shallots and Ahh Maa Vietnamese Lemongrass Marinade, mix well, and marinate for at least 20 minutes.

In a medium pot, bring water (enough to cover the vermicelli) to a boil. Add vermicelli and cook for 4½–5 minutes. Drain in a strainer and rinse briefly under cold tap water to remove starch. Do not over-rinse and retain some heat. Allow vermicelli to drain thoroughly.

Wash the mint, Vietnamese mint, red perilla and lettuce thoroughly, then drain well.

Shape the marinated minced pork into small patties, about the size of a 50c coin. Place the pork patties and marinated pork belly slices in the air fryer and cook at 200°C for 10 minutes, flipping halfway through, until golden brown and slightly charred.

Don’t have an Air Fryer? Heat a small amount of vegetable oil in a pan over medium heat and cook both pork patties and sliced pork for about 10 minutes, flipping halfway or until golden brown and evenly cooked.

Tip: If your air fryer or pan is small, cook the meat in batches to ensure even cooking and a proper char. Avoid overcrowding, as it can lead to uneven results.

Mince garlic and slice Thai chili (optional for added spice), then combine with Ahh Maa Vietnamese Dipping Sauce and warm water in a bowl (500 ml for 2 servings / 1 L for 4 servings / 1.5 L for 6 servings).

Taste and adjust with warm water as needed to reach your preferred strength. Drain Ahh Maa Pickled Carrots and Radish from the pouch and add to the sauce mixture.

On a platter, arrange cooked vermicelli, mint, Vietnamese mint, red perilla and lettuce.

In individual bowls (according to the number of servings), divide the pork patties and pork belly slices. Divide and pour the prepared dipping sauce on top of the meat into each bowl.

Let the flavours sit and meld for a few minutes before serving.