Mix 3 tablespoons of sugar, 3 tablespoons of fish sauce, 2 tablespoons of rice wine vinegar, 2 tablespoons of lime juice, ⅓ cup of water, 1 chopped Thai chili, and 3 minced garlic cloves. Rest for at least 10 minutes.
Soak 100g of dried rice vermicelli in boiling water according to the package; drain.
Mix 250g of ground pork, 1 tablespoon of fish sauce, 2 teaspoons of sugar, ⅓ cup of finely chopped scallions, 1 minced garlic clove, 1 pinch of white pepper, and 1 pinch of salt. Shape into 6 small patties.
Heat 1½ tablespoons of vegetable oil in a skillet. Fry the patties for about 2½ minutes, until golden, then flip and cook for about 2 minutes more, until cooked through.
Divide the noodles between bowls with 1 large handful of bean sprouts, 4 lettuce leaves, and 1 handful of cilantro and mint leaves. Top with the patties and spoon over plenty of sauce.
