Rinse the chops, slice them about 1 cm thick, then pat them thoroughly dry.

Combine the soy sauce, honey, oyster sauce, fish sauce, oils, milk, garlic, pepper, and five-spice powder. Add the soda, then coat the chops in the marinade. Cover and refrigerate overnight.

Scrape the pork skin if needed, then cook it in boiling water until tender. Let cool, then slice into thin strips.

Combine the lean pork with the minced garlic, minced shallot, pepper, and fish sauce. Place in a pan, add just enough boiling water to barely cover, and simmer until the liquid has evaporated while the meat stays tender. Let cool, then shred.

Combine the shredded pork skin and pork, then add the sliced garlic, sugar, salt, pepper, and toasted rice powder (thính). Toss until evenly coated.

Soak the vermicelli and wood ear mushrooms in warm water until rehydrated, then drain. Cut the vermicelli into 6–7 cm lengths and thinly slice the mushrooms.

Set aside one egg yolk. Lightly beat the remaining eggs, then mix with the ground pork belly, vermicelli, and mushrooms. Season with the pepper, salt, sugar, and shallot.

Pour into a mold and steam for 15 minutes. Brush the surface with the reserved yolk, leave the lid slightly ajar for a few moments to let the top set and color, then let cool until warm and cut into pieces.

Heat the water and sugar until the sugar dissolves completely. Let cool, then stir in the fish sauce and vinegar. Taste and adjust the sweet, salty, and sour balance.

Rinse the broken rice, then cook it with a little less water than you would use for regular white rice. Add the pandan leaves during cooking, if using. Fluff the rice and, if possible, run a short second cooking cycle to dry it slightly.

Peel the carrot and slice it thinly or cut it into julienne. Mix the vinegar and sugar, then add the carrot and let it marinate.

Combine the scallions with the oil, salt, and sugar. Microwave for 30 seconds (or heat the oil separately, then pour it over the scallions), stir until the scallions darken slightly, then set aside.

Remove the marinated chops from the refrigerator 1 hour before cooking. Grill over charcoal, on a grill, or in a pan until cooked through, keeping an eye on the heat. Brush with a little of the remaining marinade as they cook.

Spoon the rice onto plates and drizzle with a little scallion oil. Arrange the cucumber, tomato, pickles, grilled chops, bì, and chả trứng alongside. Serve with a bowl of nước mắm sauce.

For the ốp la version, fry an egg sunny-side up and add it to the plate.