Bun thit nuong (grilled pork rice noodles)

Slice the pork thinly. Finely chop or mince the lemongrass, shallot and 3 garlic cloves. Mix them with 3 tbsp fish sauce, soy sauce, 2 tbsp sugar, 2 tbsp lime juice and 1 tbsp vegetable oil. Combine with the pork and marinate in the fridge for 30 minutes.

Cut the carrot and daikon into thin matchsticks. Mix with 2 tbsp rice vinegar, 1 tbsp sugar and 100 ml water; let sit for 20 minutes so the vegetables turn crisp and tangy-sweet.

For the nuoc cham, dissolve 2 tbsp sugar in 100 ml water, then add 3 tbsp fish sauce, 2 tbsp lime juice, 1 minced garlic clove and the sliced chili. Stir and set aside.

Pour boiling water over the rice vermicelli or cook according to package instructions until soft. Rinse with cold water and drain well.

Heat a grill, an outdoor barbecue or a grill pan to medium-high. Lightly brush the surface with the remaining vegetable oil. Grill the pork for 3–4 minutes per side, until the slices are nicely browned and cooked through.

Divide the lettuce, rice vermicelli, cucumber, bean sprouts, mint, cilantro and pickled carrot and daikon among 4 bowls. Top with the hot grilled pork.

Sprinkle with roasted peanuts and drizzle with nuoc cham right before serving. Eat by tossing together the noodles, vegetables, pork and sauce.