Thoroughly rinse vegetables and dry them before serving. For lettuce, cut off the bottom and separate the leaves. For cilantro and mint, remove the woodsy stem ends. For cucumbers, remove ends, slice in half lengthwise, and then cut into spears.

Chop green onions, separating the greens from the white parts. In a hot pan on medium-high heat, add in neutral oil and heat for 30-60 seconds. Add in just the green parts of the green onion, and season with salt and MSG. Cook for 30 seconds and set aside.

Bring a pot of water up to a boil and season generously with salt. Add dried vermicelli noodles and cook for 60 seconds. Drain and rinse with cold water and repeat this step 2-3 times. Add sheets of noodles to a plate or container in a single layer and brush with scallion oil to prevent layers from sticking together.

Brush/spray foil or parchment paper with oil to prevent salmon from sticking. Place the salmon skin side down, and season it with salt, black pepper, MSG, garlic powder, and oil. Rub seasoning all over the salmon.

Air-fry the salmon at 375F for 7-10 minutes. Broil at 450F for an additional minute to brown. Ensure salmon is cooked through and flaky.

Preheat oven to 425F, and bake on the center rack for 15-20 minutes. Broil on high for an additional 2 minutes to brown.

Serve with noodles and accompaniments on a big platter. Place salmon on a platter and garnish with fried shallots, crushed peanuts, and more scallion oil. Pair with Nuoc Cham or Mam Nem. Roll spring rolls up yourself, or allow guests to join in on the fun!