Prepare Nuoc Cham: In a bowl, whisk together 3 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of rice wine vinegar, and the juice of 1 lime until the sugar dissolves. Add 1 minced garlic clove and a sliced chili, then dilute with ¼ cup of water. Let sit for 10 minutes.

Soak Noodles: Bring a pot of water to a boil, then add 200 grams of vermicelli noodles. Soak for 5-7 minutes, then drain and rinse under cold water.

Make Meatballs: Combine 500 grams of pork mince with 2 tablespoons of fish sauce, 1 tablespoon of sugar, 2 finely chopped green onions, 2 minced garlic cloves, 1 teaspoon of white pepper, and 1 tablespoon of lemongrass paste if desired. Shape into patties.

Cook Meatballs: Heat 2 tablespoons of oil in a skillet over medium heat. Cook meatballs for 2-2.5 minutes per side until golden brown.

Assemble Bowls: Layer soaked vermicelli noodles, top with meatballs and fresh vegetables, and drizzle with Nuoc Cham sauce.