In a large bowl, add honey, fish sauce, and tamari, mix until the honey is completely dissolved. Add the rest of the marinade ingredients until combined. Add pork to the marinade and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes.

Julienne carrots and place in a shallow bowl, add rice wine vinegar until carrots are covered. Optionally add a pinch of sugar to the vinegar (Shh...Chef K doesn’t let me use sugar, so ours was a little more tart)

In a small bowl add 1 tablespoon warm water, fish sauce, lime juice and honey, stir until honey is dissolved. Adjust according to taste. This is your sauce for your vermicelli, you only need a little to drizzle over your noodles.

In small sauce pan, heat oil at medium heat. Add chopped green onion to pan and stir once or twice, then remove from heat.

Remove marinated pork from fridge and set on the counter while heating up grill (allows the pork to acclimate to room temperature). Heat Grill to about 350 degrees.

Cook pork about 6 minutes on each side until fully cooked. (Try not to send too many smoke signals like Chef K and I).

To assemble, place chopped lettuce in a bowl with noodles on top. Add carrots, cucumbers, and pork on top of the noodles. Garnish the noodles with a little bit of your green onions. Lastly, drizzle with your fish sauce. Enjoy!