1/2 pound rice vermicelli (bun)
1/2 cup peanut oil
4 shallots, thinly sliced
6 green onions, sliced crosswise on the diagonal
2 cups thinly sliced crispy lettuce, such as romaine or iceberg
2 cups bean sprouts, rinsed well and patted dry
1 medium cucumber, peeled, halved lengthwise, and thinly sliced
1 recipe Vietnamese BBQ Pork Meatballs, recipe follows, warmed and thinly sliced
1 cup fresh spearmint leaves, shredded
1 cup fresh cilantro leaves, shredded
1/2 cup finely chopped unsalted roasted peanuts
Nuoc Cham Sauce, recipe follows
1 1/2 pounds lean pork meat, such as loin, trimmed of any gristle or membranes and cut into small dice
1/2 cup finely chopped shallots
3 tablespoons minced garlic
4 teaspoons sugar
2 1/2 tablespoons Vietnamese fish sauce (Nuoc Nam)
1 1/4 teaspoons freshly ground black pepper
5 tablespoons short grain glutinous rice, such as sushi rice
4 ounces pork fat, cubed
Vegetable oil
6 to 8 (8-inch) bamboo skewers, soaked in warm water for at least 30 minutes
2 small garlic cloves, minced or crushed
1 small fresh red chile pepper, seeded and minced
2 1/2 tablespoons sugar
2 tablespoons fresh lime juice
1/4 cup rice vinegar
1/4 cup Nuoc Nam (Vietnamese fish sauce)
1/4 cup water
1 to 2 tablespoons finely shredded carrot
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