Bún Thịt Nướng Recipe (Vietnamese Grilled Pork Noodle Salad)

Slice ½ carrot and ½ white radish into thin slices. Soak them in a mixture of rice vinegar, warm water, brown sugar, and salt.
Mix them well with your gloved hand and let the pickles rest for at least 15 minutes.
Mince shallots, garlic, fresh chili, and lemongrass.
Cut the pork into bite-sized pieces.
Marinate them in a mixture of minced garlic, minced fresh chili, shallots, minced lemongrass, white pepper, chili powder, salt, white sesame seeds, five-spice powder, cashew powder, oyster sauce, condensed milk, olive oil, and honey.
Mix them well with your gloved hand.
Marinate the pork pieces for at least 1 hour, then skewer them on the skewers.
Preheat the oven to 200°F for a few minutes. Arrange the skewers on the oiled grill tray.
Put the tray into the oven and grill for 15 - 25 minutes.
Remove the tray and flip the skewers, then grill for 10 more minutes.
Prepare the garnishes: cut a cucumber in half, then chop into thin slices.
Roast peanuts for 5 minutes or until golden brown; mince garlic and fresh chili. Set them aside.
Heat water in a saucepan until warm enough, then add fish sauce, pineapple slices, and brown sugar. Stir well, then turn off the heat.
Cook chopped scallion in olive oil for 30 - 40 seconds; stir constantly. Set aside.
Top the noodles with scallion oil and roasted peanuts. Add lime juice, minced garlic, and minced chili to the sauce. Serve with grilled pork, herbs, vegetables, and pickles.