Pork Marinade: In a large Ziploc bag, combine the ingredients for the pork marinade. Shake well to mix. Add the pork and toss to coat well. Lay flat in the refrigerator and marinate for 30 minutes (longer is better).
Nuoc Cham: Mix the warm water and sugar in a small bowl. Stir until the sugar in dissolved. Add the vinegar, lime juice, fish sauce, garlic, chili garlic sauce, salt, and carrots. Stir well to combine and set aside.
Preheat oven to 450 degrees. Drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it. Cook the spring rolls for 12 – 15 minutes. Chop each spring roll in half and set aside.
Heat olive oil in a medium skillet. Sauté shrimp for 2 – 3 minutes per side. Set aside.
Mix together the basil, cilantro, lettuce, and green onion. Set aside.
Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Drain water and cover noodles with cold water to stop cooking. Let sit 2 minutes, then drain and set aside.
Grill pork chops for 3 – 4 minutes per side, or bake in a 450 degree oven for 15 minutes. Let stand for 5 minutes, then chop into bite size pieces.
Evenly distribute the noodles in the bottom of four bowls.
Top the noodles with bean sprouts, shredded carrots, cucumbers, and lettuce/basil/cilantro/ green onions mixture.
Place the pork, shrimp, and spring rolls on top of each bowl, and sprinkle with chopped peanuts.
Serve with nuoc cham dressing on the side, so each person can add as much as they desire.
