Lemongrass Pork with Vietnamese Table Salad

Ingredients

• 1 small peas cored peeled halved thinly sliced cut into 2 wedges, ,
• 2 cups bean sprouts 
• 3 heads boston lettuce separated cored
• 0.5 cup carrots shredded finely
• 1 small cucumber english halved lengthwise thinly sliced
• 2 teaspoons fish sauce 
• 5 tablespoons fish sauce 
• 1 cup cilantro leaves fresh
• 1 cup mint leaves fresh
• 1  garlic clove minced
• 1 tablespoon brown sugar 
• 0.5 cup spring onion chopped (white and pale green parts only)
• 0.3 teaspoon pepper white
• 3 tablespoons lemon grass chopped
• 1.5 tablespoons juice of lime fresh
• 1.5 pounds pork loin boneless thick (each)
• 8 ounce vermicelli dried
• 20  shiso leaves fresh green
• 2 tablespoons soya sauce 
• 3.5 tablespoons sugar 
• 1 cup basil fresh
• 2  thai chile with seeds or 1/2 jalapeño chile with seeds, minced
• 3 tablespoons vegetable oil divided
• 0.8 cup water hot

Equipment

• bowl
• pot
• grill
• tongs
• cutting board

Directions

1. Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
2. Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish.
3. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
4. Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
5. Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes.
6. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
7. Prepare barbecue (medium-high heat).
8. Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness.
9. Transfer pork to cutting board.
10. Let rest 10 minutes.
11. Cut pork crosswise into 1/3-inch-wide strips.
12. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables.
13. Serve with sauce for dipping.