In a large Mixing Bowl, combine the minced 2 tallos hierba de limón solo las partes internas tiernas, picados, 4 dientes de ajo picados, 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 recién molida. Stir until the 2 tbsp azúcar is fully dissolved. Add the thinly sliced 1 ½ lb espaldilla de cerdo cortada en láminas finas, aproximadamente 1/4 pulgada de grosor 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 4 dientes de ajo picados, and sliced 1 ají tailandés completo cortado en láminas finas, o más (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 ½ cup 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 ralladas, rinse the 1 cup brotes de soja enjuagados, 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, aproximadamente 1/4 pulgada de grosor 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, aproximadamente 1/4 pulgada de grosor 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 12 oz 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 ralladas, and 1 cup brotes de soja enjuagados alongside the noodles. Lay slices of grilled 1 ½ lb espaldilla de cerdo cortada en láminas finas, aproximadamente 1/4 pulgada de grosor over the top. Scatter fresh 1 cup 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 3 cebollas verdes completas cortadas en láminas finas, 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.