Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong

Name: Char Grilled Pork Neck with Vermicelli Noodles: Bun Thit Nuong
Ingredients: 2 tablespoons sugar; 4 tablespoons fish sauce; 1 tablespoon honey; 1 teaspoon freshly ground black pepper; 6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste; 2 cloves garlic, finely diced; 18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces; 2 tablespoons vegetable oil; 9 ounces cooked rice vermicelli noodle; 5 fresh mint leaves, sliced; 5 fresh perilla leaves, sliced; 5 fresh Vietnamese mint leaves, sliced; 1 Lebanese cucumber, halved and sliced; 2 handfuls bean sprouts; 4 tablespoons spring onion oil; 1/2 cup Dipping Fish Sauce, recipe follows; 4 tablespoons fried red Asian shallots (see Cook's Note); 4 tablespoons crushed roasted peanuts; 3 tablespoons fish sauce; 3 tablespoons white vinegar; 4 ounces or 1/2 cup water; 2 cloves garlic; 1 chile, chopped; 2 tablespoons fresh lime juice