For the marinade:
8 cloves of garlic, minced
5 tablespoons fish sauce
4 tablespoons sugar
1/2 tsp ground black pepper

2 pounds of pork shoulder
1 package of rice vermicelli
1 head of butter lettuce, torn into small pieces
1 bunch of mint
Olive oil

For the sauce (also known as nuoc cham):
1/4 cup sugar
Juice of 1 lemon
1/3 cup fish sauce
1/2 cup water
2 cloves of garlic, minced
1 carrot, thinly sliced or julienned (depending on your preference)
1 to 2 teaspoons chili paste