Step 1

Chop the garlic and shallots, and mince the lemongrass.

Step 2

In a large mixing bowl, mix together the pork, fish sauce, salt, pepper, honey, lemongrass, shallots, and garlic. Set the mixture aside for 1 to 2 hours in the fridge.

Step 3

Shape the mixture into small meatballs (about 20 meatballs), and then gently flatten them a bit.

Step 4

In a large skillet over medium heat, heat the oil and add the meatballs in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.

Step 5

Whisk the sauce ingredients together and adjust to your tastes. Optional: heat the water and whisk the sugar in to dissolve before adding the rest of the ingredients.

Step 6

Prepare the vermicelli noodles according to package instructions (usually cook 2-3 minutes in a pot of boiling water).

Step 7

Serve the noodles with the meatballs along with a handful of lettuce, mint, carrots, and cucumbers with the nuoc cham on the side.