Bun Bowl

Ingredients

• 2 pounds pork shoulder, 8 ounces of it ground or finely minced
• 25 ounces medium rice vermicelli, preferably Three Ladies Brand
• 6 ounces shrimp, peeled and finely minced
• 2 shallots, finely diced
• 2 cloves garlic, one minced, one left whole
• 3 medium carrots (1/2 finely minced, 2 1/2 julienned)
• 3 cups fresh cilantro leaves (from 1 large bunch or 2 small bunches), 1/4 cup chopped
• 2/3 cup fish sauce
• 1/4 cup plus 3 tablespoons sugar
• Freshly ground black pepper
• Six to eight 8-inch rice papers
• 2 limes, juiced (about 2 ounces)
• 4 Thai chiles, finely minced
• 1 medium European or Persian cucumber, peeled and cut into 2-inch julienne
• 1 bunch scallions, white and green part, julienned
• 1/2 cup fresh mint leaves, julienned
• 1 small head romaine lettuce, julienned
• 3 cups vegetable oil
• Sriracha sauce and fried shallots, for serving

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