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 the diced shallots and the Ahh Maa Vietnamese Lemongrass Marinade to a bowl, then 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 all fresh herbs and vegetables thoroughly and let them drain. Slice the cucumber, lettuce, and herbs for easier eating and serving, then set aside.

Place marinated pork belly into the air fryer and cook at 200°C for 10 minutes, flipping halfway, until golden brown and slightly charred.

Don’t have an Air Fryer? Heat a small amount of oil in a pan over medium heat and cook the 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.

Thinly slice the spring onions. In a small pot, heat enough oil to cover the spring onions. Once hot, carefully pour the oil over the sliced spring onions. Set aside as a garnish.

Mince garlic and slice Thai chilli (optional, for added spice). In individual bowls (according to the number of servings), divide the Ahh Maa Vietnamese Dipping Sauce, minced garlic and Thai chilli between them. Set aside.

In large individual bowls (according to the number of servings) place a generous base of fresh herbs and lettuce, then layer the vermicelli on top. Arrange the cooked pork belly slices over the noodles. Garnish with pickled vegetables, spring onion oil, and fried shallots. Serve with the prepared dipping sauce and drizzle generously before consuming.