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1
Cook the noodles: Bring a medium potful of water to a rolling boil.
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2
Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes.
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3
Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish.
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4
Rinse them in a colander under cold water just until they're cool and the water runs clear.
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5
Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
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6
Marinate and cook the pork: Combine the sugar with 1/2 cup water in a small saucepan.
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7
Bring to a boil over medium heat.
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8
Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes.
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9
Meanwhile, have some extra hot water ready on a back burner.
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10
Once the sauce reaches the desired color, carefully add 4 to 5 Tbs.
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11
hot water to slow the cooking and thin the sauce.
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12
(Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.)
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13
If necessary, add more hot water.
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14
The sauce should only be thick enough to coat the back of a spoon.
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15
Set aside to cool.
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16
Pound the shallots in a mortar and pestle or mince by hand.
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17
Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade.
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18
Stir well to blend.
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19
Add the pork slices and let marinate for 20 minutes.
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20
Meanwhile, heat a broiler or light a charcoal or gas grill.
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21
When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side.
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22
Let the pork rest for 10 to 15 minutes, and cut into thin strips.
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23
Assemble the salads: Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls.
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24
Fluff the noodles with your fingers and divide them among the prepared salad bowls.
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25
Put the grilled pork on the noodles and garnish each bowl with the peanuts and cilantro.
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26
Pass the nuoc cham at the table; each diner should drizzle about 3 tablespoons over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
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27
Nuoc Cham: In a mortar and pestle, pound the garlic and fresh chiles to a paste.
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28
(Or mince them together with a knife.)
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29
In a small bowl, combine this garlic and chile mixture with the chile paste, hot water and sugar.
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30
Stir well.
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31
Add the fish sauce and lime juice (start off with 1 1/2 tablespoons) and combine.
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32
Float the carrots on top.
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33
Let sit for at least 15 minutes before using.
