Ingredients

Dipping sauce
3/4 cup hot water
5 tablespoons fish sauce*
3 1/2 tablespoons sugar
1 1/2 tablespoons fresh lime juice
2 Thai bird chiles with seeds or 1/2 jalape�o chile with seeds, minced
1 garlic clove, minced

Pork
6 green onions (white and pale green parts only), chopped (about 1/2 cup)
3 tablespoons chopped lemongrass*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
2 teaspoons fish sauce
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil, divided
1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)

Salad and noodles
1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple,
peeled, cut into 2 wedges, cored, thinly sliced
2 cups bean sprouts
1 cup fresh Thai basil leaves
1 cup fresh cilantro leaves
1 cup fresh mint leaves
20 fresh green shiso leaves
1/2 cup finely shredded carrot
1 8- to 9-ounce package dried rice vermicelli noodles
3 heads of butter lettuce, cored, leaves separated

Preparation

For dipping sauce:
Mix all ingredients in small bowl. Season sauce to taste with salt.
(Can be made 1 day ahead. Cover and chill.)

For pork:
Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish.
Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer.
Cover and refrigerate at least 30 minutes and up to 2 hours.

For salad and noodles:
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter.
(Can be prepared 2 hours ahead. Cover; chill.)

Cook noodles in large pot of boiling salted water until just tender and turning white,
separating often with tongs, about 4 minutes. Drain. Arrange in center of platter.
Mound lettuce leaves in large shallow bowl.

Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil.
Grill pork with marinade still clinging to meat until slightly charred and cooked through,
4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.

Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles.
To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables.
Serve with sauce for dipping.