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1
In a medium bowl, mix the vinegar with the granulated sugar and the salt until they dissolve.
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2
Add the carrots and let stand until just softened, about 30 minutes.
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3
Meanwhile, in a small saucepan, combine the brown sugar with the fish sauce.
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4
Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the sauce is thick, about 4 minutes.
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5
Pour the sauce into a small bowl.
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6
In a very large skillet, heat the oil until almost smoking.
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7
Add half of the pork and cook over high heat until browned in spots, about 2 minutes per side.
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8
Using a slotted spoon, transfer the pork to a platter.
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9
Repeat with the remaining pork.
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10
Add the chiles, garlic, shallots, lemongrass and ginger to the skillet and cook over moderate heat until fragrant, about 1 minute.
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11
Add the chicken stock and cook, scraping up any browned bits from the bottom of the pan, about 1 minute.
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12
Add the brown-sugar sauce and cook over moderate heat, stirring, until thickened, about 3 minutes.
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13
Cut the pork into 2-inch strips.
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14
Return the pork and any accumulated juices to the skillet and cook until the meat is coated with sauce, about 30 seconds.
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15
Transfer to plates.
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16
Drain the carrots, sprinkle over the pork and serve at once with the rice noodles, bean sprouts, sliced cucumber, mint and chopped peanuts.
