FOR THE PORK:
2 tablespoons sugar
5 tablespoons water
1 pound ground pork
1 large shallot, minced as small as possible
3 tablespoons fish sauce
¼ teaspoon freshly ground black pepper

FOR THE SAUCE:
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 teaspoon brown sugar
1½ cups water
½ teaspoon minced or grated garlic
1 red Thai chile, minced
2 tablespoons green papaya, cut into small, thin slices, about ¼ inch (optional)

FOR SERVING:
1 pound thin rice noodles
½ head red leaf lettuce, torn into small pieces
2 cups, loosely packed, of a selection of Asian herbs, including any of the following: cilantro, perilla, mint, sawtooth coriander, ngo herb