Rivals restaurant vermicelli. Could eat this all the time.
Somewhat time-consuming but not too crazy. Prep meat/pickled veg the day before.
I doubled+ the recipe - in this case could vac seal and freeze half of the pork before cooking for later use.
Get lots of limes, lime powder works too.
I used slightly less marinade for the quantity of pork I had (3.5 lbs of pork, 2lbs worth of marinade), but it still turned out super flavourful.
Had to sub some apple cider vinegar (1 tbsp rice vinegar, 2 tbsp apple cider vinegar), and the nuoc cham still tasted proper.
