In a large mixing bowl, combine the minced stalks lemongrass tender inner parts only, 4 cloves garlic minced, 2 tbsp fish sauce, 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp neutral oil such as vegetable or canola oil, 1 tsp sesame oil, and ½ tsp black pepper freshly ground. Stir until the 2 tbsp sugar is fully dissolved. Add the thinly sliced pork shoulder thinly sliced 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 sugar until the 2 tbsp sugar is completely dissolved. Add the 2 tbsp fish sauce, ¼ cup fresh lime juice from about 2–3 limes, minced cloves garlic minced, and sliced whole Thai chili thinly sliced (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 warm water to a boil. Cook the 12 oz dried rice vermicelli noodles according to package directions (usually 3–5 minutes), until just tender. Drain in a colander and rinse thoroughly under cold running ½ cup warm water to stop cooking and prevent sticking. Shake off excess ½ cup warm water and set aside.

While the noodles cook, prep all your mixing bowl toppings: shred the 2 cups romaine lettuce thinly shredded, julienne the 1 medium cucumber julienned or thinly sliced and 2 medium carrots julienned or grated, rinse the 1 cup bean sprouts, and pick the 1 cup fresh mint leaves loosely, 1 cup fresh cilantro loosely, and 1 cup fresh Thai basil loosely. 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 pork shoulder thinly sliced 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 sugar in the marinade will help create beautiful color quickly — watch closely to avoid burning.

Transfer the grilled 1 ½ lb pork shoulder thinly sliced 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 dried rice vermicelli noodles. Arrange the shredded 2 cups romaine lettuce thinly shredded, 1 medium cucumber julienned or thinly sliced, 2 medium carrots julienned or grated, and 1 cup bean sprouts alongside the noodles. Lay slices of grilled 1 ½ lb pork shoulder thinly sliced over the top. Scatter fresh fresh mint leaves loosely, 1 cup fresh cilantro loosely, and 1 cup fresh Thai basil loosely over everything.

Finish each mixing bowl with a generous sprinkle of crushed roasted ½ cup roasted peanuts roughly crushed, sliced whole scallions thinly sliced, 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.