Combine the water, rice vinegar, and sugar with the daikon and carrots.

Let sit for at least 30 minutes before serving, but ideally overnight.

These can last for 3–4 weeks in the fridge.

In a small bowl, dissolve the palm sugar into the fish sauce.

Combine the ground pork, shallots, garlic, oyster sauce, black pepper, and palm sugar mixture in a large bowl.

Knead well, at least 5–8 minutes until the mixture becomes a cohesive paste.

Refrigerate at least 2 hours, but ideally overnight.

In a small bowl, dissolve the palm sugar into the fish sauce.

In a large bowl, combine the pork belly, shallot, scallion, garlic, oyster sauce, black pepper, and palm sugar mixture.

Make sure all the pork is evenly covered and refrigerate for at least 2 hours, but ideally overnight.

In a pot, combine water, fish sauce, and sugar and bring to a simmer.

Season with lime juice and rice vinegar.

Shape the ground pork mixture into 50 g patties.

Charcoal cooking method: Use a metal grilling basket and cook over direct heat, turning every 30 seconds until the outside is charred but the inside is cooked (about 6–10 minutes).

Repeat with the pork belly.

Broiler method: Set your oven to the highest broil setting.

Place the pork patties on a foil-lined tray and spray with oil.

Broil until each side is charred and the inside is cooked through, about 5–8 minutes per side.

Repeat with the pork belly.

Cook the vermicelli noodles according to package instructions and rinse with ice water.

Divide the pork patties and pork belly into 4 bowls. Add the pickled vegetables and about 1 cup of hot dipping sauce.

Serve each bowl with a plate of the garnishes.