Vietnamese pork noodle bowls (bun thit nuong)

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Ingredients

1 batch lemongrass marinated pork ((it's marinated overnight. 8 pieces, serves 4))
200g/ 7oz dried vermicelli noodles ((Note 1))
1 head soft lettuce ((like butter lettuce), torn into large bite size pieces (or 4 cups shredded iceberg, cos/romaine))
2 cucumbers (, halved lengthwise then sliced on the diagonal 3mm / 0.15" thick)
2 cups bean sprouts
Handful mint leaves
Handful cilantro/coriander
1/4 cup finely chopped unsalted peanuts
Sliced red chilli ((for garnish - optional))
Lime wedges ((to serve - optional but recommended))
2 medium carrots (, peeled cut into 2-3mm / 1/10″ batons )
1/2 large white radish (daikon) (, peeled, cut the same as carrots)
1 1/2 cups boiling water
1/2 cup white sugar
4 tsp cooking salt (kosher salt)
3/4 cup rice vinegar ((sub apple cider vinegar))
4 1/2 tbsp white sugar
4 1/2 tbsp fish sauce ((Note 3))
3 tbsp rice wine vinegar
3 tbsp lime juice
1/2 cup water
2 birds eye chilli or Thai chilli (, deseeded and finely chopped (Note 4))
5 cloves garlic (, finely chopped)

As published by RecipeTin Eats.

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