Vietnamese lemongrass pork noodle bowls (bun thit nuong)

• 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)

Vietnamese pickled vegetables (Note 2)

• 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)

Nuoc cham Vietnamese sauce (Note 3):

• 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