Directions

1. To make the grilled pork: In a large bowl whisk together garlic, shallots, sugar, fish sauce, soy sauce and sesame oil. Add the sliced pork and marinate for at least 1 hour or overnight.
2. Remove from refrigerator and let sit for 30 minutes. In the meantime, prepare grill for medium-high cooking. Place the meat in a grilling basket or thread the pieces on water-soaked bamboo skewers. Grill for 6 to 8 minutes, turning every minute until meat is cooked to 145 degrees F. Transfer to a plate and loosely cover with tent with foil and let rest for 10 minutes before assembling remainder of the bowl.
3. To assemble: Add rice noodles to the bowl and layer with lettuce, pickled carrots and daikon, grilled pork, and top with Thai basil, mint, cilantro, sliced green onions and chopped cashews. Serve with sweet and spicy fish sauce dressing and lime wedges.
4. Pickled Daikon and Carrots: In a small bowl, combine 1/3 cup vinegar, 1/3 cup sugar, 1/4 teaspoon kosher salt, and 1/2 cup peeled & julienned carrots and 1/4 cup peeled and & julienned daikon. Let stand for at least 30 minutes. Drain before using. Recipe can be made up to a week in advance and kept refrigerated.
5. Sweet & Spicy Fish Sauce: In small bowl, stir together the 1/2 cup fish sauce, 1/3 cup sugar, 4 tablespoons white vinegar, 1 tablespoon fresh lime juice, and 2 gloves of garlic finely minced (optional add 1- 2 Thai chilies thinly sliced for some heat). Recipe can be made 3 three days in advance and kept refrigerated.