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1
To make the marinade, in a mortar, combine the shallot, sugar, and pepper and pound with a pestle until a rough paste forms that is slightly liquid.
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2
(Or, use an electric mini-chopper.)
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3
Transfer to a bowl and mix in the caramel sauce, fish sauce, and oil.
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4
Add the pork and coat evenly.
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5
Cover and refrigerate for at least 2 hours or up to 24 hours.
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6
Thirty minutes before cooking the pork, remove it from the refrigerator.
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7
Arrange the noodles on 2 plates for serving.
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8
Place on the table with the dipping sauce and the vegetable garnish plate.
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9
Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium-high.
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10
Grill the pork slices, turning once, for about 4 minutes on each side, or until nicely browned, a little charred, and sizzling.
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11
Transfer the pork to a plate and place on the table.
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12
Each person needs 2 bowls, a small, shallow one and a larger, deeper one.
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13
In the small bowl, diners soak a few pieces of the grilled pork in some dipping sauce.
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14
They tear lettuce leaves and herbs into small pieces, put them in the large bowl, toss to distribute, and then top with a mound of noodles and the pieces of pork and some of the sauce they soaked in.
