For the Lemongrass Pork:

• 2 lbs pork shoulder or pork butt
• 3 tsp garlic powder
• 2 tsp onion powder
• 4 tbsp lemongrass (fresh, frozen, or paste)
• 2 tbsp soy sauce
• 3 tbsp fish sauce
• 2 tbsp honey
• 2 tbsp ground coriander
• 1 tsp salt
• 1 tsp chicken bouillon
• 1 tsp paprika
• ½ tsp cayenne powder
• 1 tbsp neutral oil
• 1 tsp sesame oil
• 1 tbsp vodka (or soda water)
• Cracked black pepper to taste

For the Pickled Veggies:

• 3–4 medium carrots
• ⅓ daikon radish
• 1 cup boiling water (cooled)
• 1 cup sugar
• 1 cup white vinegar
• 2 tsp salt

For the Dressing:

• 2 tbsp mayo
• 2 tbsp honey
• 1 tsp soy sauce
• ½ tsp sesame oil

For the Salad Base:

• White cabbage, thinly sliced
• Cucumbers, sliced
• Fresh cilantro
• Banh Mi bread or baguette (cubed for croutons)
• Olive oil and salt (for croutons)