Thịt Nướng (Pork): In a large bowl, add honey, fish sauce, soy sauce, and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Add pork and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes.

While pork is marinating, prepare the pickled vegetables, green onion infused oil, and dipping sauce:

Pickled carrots and cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with rice wine vinegar and a pinch of sugar.

Scallion or green onion infused iil (hành mơ): In a sauté pan, slowly heat the canola oil. Add the chopped scallions. Cook the scallions on very low heat until they are wilted but still bright green, approximately 2-3 minutes. Pull from heat and set aside.

Dipping sauce (nước chấm): Combine fish sauce, sugar, fresh lime juice, warm water and stir until sugar is dissolved. Add chili paste. Adjust amounts to desired to taste.

Remove pork from the refrigerator 5-10 minutes before grilling to take the chill off the meat. Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare an outdoor grill). Grill meat for approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.

To assemble: In a bowl, place the cooked vermicelli noodles, lettuce and bean sprouts. Plate the warm grilled pork on top of the bowl, alongside with the pickled veggies and cilantro. Brush the meat with the scallion oil and sprinkle with the crushed peanuts. Serve with your preferred amount of nước chấm.