Toss salt (2 tbsp per serving) with shredded pork rind and let sit for 10 minutes. Wash pork neck, pat dry, and season with Ahh Maa Pork Seasoning. Dice garlic and spring onions, and slice cucumbers (3 mm thick) at an angle. Wash the pork rind thoroughly 2-3 times to remove salt, drain, and drip dry with a colander. Set all aside. 

Wash lamb cutlets and pat dry. In a small bowl, marinate the lamb cutlets with Ahh Maa Meat Marinade and minced lemongrass. Combine well and set aside. Mix Ahh Maa Vietnamese Dipping Sauce with Ahh Maa Chilli & Garlic Paste for some heat, or simply enjoy the Ahh Maa Dipping Sauce on its own for no spice. Set aside for serving.

Rinse broken rice under cold water until clear. Add rinsed rice, water (1 cup per serving), and vegetable oil (2 tsp per serving). Cook on the preferred rice setting of your rice cooker.

Air fry pork neck at 190°C for 15–20 minutes, turning occasionally for even and uniform cooking. Cool in the fridge, then julienne into 1–2 mm strips. In a bowl, toss julienned pork neck with minced garlic, shredded pork rind and shredded pork seasoning. Mix in Ahh Maa Grounded Roasted Rice, ensuring it’s evenly distributed. Set aside for serving. 

In a small bowl, microwave diced spring onions with vegetable oil (⅔ of the height of the spring onions) for 30 seconds. Set aside for serving. 

Air fry lamb cutlets at 190°C for 12–15 minutes, flipping once for even cooking and a light char.

Don’t own an air fryer? Using a medium pan on medium high heat, heat a generous amount of vegetable oil and cook lamb cutlets for 12–15 minutes, flipping once for even cooking and a light char. 

Tip: If there isn’t enough space in the air fryer/pan, cook in multiple batches. Avoid overcrowding.

Heat vegetable oil in a large frying pan over medium-high heat. Crack an egg into the hot oil and fry until the edges turn crispy while keeping the yolk slightly runny. Remove the egg and set aside. Repeat this step for each serving, using one egg per person.

Tip: If there isn’t enough space in the pan, cook in multiple batches. Avoid overcrowding.

Spread broken rice on a plate and drizzle part of the scallion oil over it. Arrange the lamb cutlets, fried egg, and shredded pork on one side. Drizzle additional scallion oil over the pork and egg. Add cucumber and pickled carrot & radish on the side. Repeat this step for each serving. Serve with Vietnamese dipping sauce, drizzling generously over the dish before eating.