Rinse the pork and slice it thinly. Marinate the pork with all the marinade ingredients listed above.
- Pick through the herbs and lettuce, discarding any wilted leaves. Cut off the ends of the cucumber and remove any sap. Trim the roots from the bean sprouts. Wash everything thoroughly and let drain.
- In a bowl, mix all the dipping sauce ingredients together. Stir until the sugar dissolves, taste, and adjust seasoning as desired.

Bring a pot of water to a boil and briefly blanch the vermicelli noodles. Drain the noodles in a colander and let them cool.
- Chop the green onions, add a little cooking oil and a pinch of salt, mix well, then microwave for 30 seconds to make scallion oil.

Thread the marinated pork onto bamboo skewers (soak the skewers in water for 15 minutes beforehand to prevent burning).
- Grill the pork in the oven at 350°F (180°C) for 10 minutes, then open the oven, turn the skewers, and brush with any leftover marinade. Cover and grill for another 10 minutes until done. I used a glass oven, but for the best flavor, grill over charcoal if possible.