In a large mixing bowl, combine the minced tallos hierba de limón solo las partes internas tiernas, 4 dientes de ajo, 2 tbsp salsa de pescado, 1 tbsp salsa de soja, 2 tbsp azúcar, 1 tbsp aceite neutro como aceite vegetal o canola, 1 tsp aceite de sésamo, and ½ tsp pimienta negra. Stir until the 2 tbsp azúcar is fully dissolved. Add the thinly sliced espaldilla de cerdo cortada en láminas finas and toss well to coat every piece. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

In a small mixing bowl, whisk together the warm water and 2 tbsp azúcar until the 2 tbsp azúcar is completely dissolved. Add the 2 tbsp salsa de pescado, ¼ cup jugo de lima fresco de aproximadamente 2–3 limas, minced dientes de ajo, and sliced ají tailandés completo cortado en láminas finas (if using). Stir to combine, then taste and adjust — it should be a balanced mix of sweet, salty, sour, and savory. Set aside at room temperature.

Bring a large pot of agua tibia to a boil. Cook the 12 oz fideos de vermicelli de arroz secos according to package directions (usually 3–5 minutes), until just tender. Drain in a colander and rinse thoroughly under cold running ½ cup agua tibia to stop cooking and prevent sticking. Shake off excess ½ cup agua tibia and set aside.

While the noodles cook, prep all your mixing bowl toppings: shred the 2 cups lechuga romana cortada en láminas finas, julienne the 1 pepino mediano cortado en juliana o en láminas finas and 2 zanahorias medianas cortadas en juliana o, rinse the 1 cup brotes de soja, and pick the 1 cup hojas de menta fresca sueltas, 1 cup cilantro fresco suelto, and 1 cup albahaca tailandesa fresca suelta. Arrange everything on a large platter or in individual small bowls so assembly is quick and easy.

Heat a grill or grill pan over medium-high heat until very hot. Lightly oil the grates. Remove the 1 ½ lb espaldilla de cerdo cortada en láminas finas from the marinade and grill in a single layer (work in batches if needed) for 2–3 minutes per side, until caramelized, slightly charred at the edges, and cooked through. The 2 tbsp azúcar in the marinade will help create beautiful color quickly — watch closely to avoid burning.

Transfer the grilled 1 ½ lb espaldilla de cerdo cortada en láminas finas to a cutting board and let it rest for 2 minutes. Slice into bite-sized pieces if desired.

To assemble each mixing bowl: start with a generous base of fideos de vermicelli de arroz secos. Arrange the shredded 2 cups lechuga romana cortada en láminas finas, 1 pepino mediano cortado en juliana o en láminas finas, 2 zanahorias medianas cortadas en juliana o, and 1 cup brotes de soja alongside the noodles. Lay slices of grilled 1 ½ lb espaldilla de cerdo cortada en láminas finas over the top. Scatter fresh hojas de menta fresca sueltas, 1 cup cilantro fresco suelto, and 1 cup albahaca tailandesa fresca suelta over everything.

Finish each mixing bowl with a generous sprinkle of crushed roasted ½ cup cacahuetes tostados molidos aproximadamente, sliced cebollas verdes completas, and fried shallots if using. Serve immediately with a generous pour (or a small side bowl) of nước chấm. Drizzle the sauce over the bowl and toss everything together before eating.