Prepare Pickled Vegetables: Combine julienned carrots, daikon radish, sugar, rice vinegar, and a pinch of salt. Mix well and let sit for at least 30 minutes.
Marinate Pork: In a bowl, combine thinly sliced pork shoulder with fish sauce, sugar, soy sauce, minced garlic, minced shallots, finely minced lemongrass, black pepper, cooking oil, sesame oil, and honey. Mix well and marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
Prepare Nuoc Cham Sauce: In a small bowl, whisk together fish sauce, sugar, lime juice, water, minced garlic, and minced red chili (if using). Stir until sugar dissolves.
Cook Vermicelli Noodles: Bring a large pot of water to a boil. Add rice vermicelli noodles and cook according to package instructions until al dente, usually 5-7 minutes. Drain and rinse with cold water to prevent sticking.
Grill Pork: Preheat a grill or grill pan to medium-high heat. Lightly brush the grill with cooking oil. Grill the marinated pork slices for 2-3 minutes per side, until cooked through and slightly charred.
Assemble Bowls: Divide the cooked vermicelli noodles among serving bowls. Arrange grilled pork, pickled carrots and daikon radish, chopped lettuce, cucumber, mint, and Thai basil around the noodles.
Garnish and Serve: Spoon a generous amount of nuoc cham over each bowl. Garnish with crushed roasted peanuts and fried shallots. Serve immediately.
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