Grilled Pork Bún Chả Hanoi Style with Pickled Vegetables

**Prepare the Pork Marinade:** In a large bowl, combine the sliced pork shoulder, ground pork, 3 tablespoons fish sauce, 2 tablespoons sugar, minced shallots, minced garlic, black pepper, and vegetable oil. Mix well and marinate for at least 30 minutes, or up to overnight in the refrigerator.

**Make Pickled Vegetables:** In a separate bowl, combine the julienned carrots and daikon radish. In a small saucepan, combine the rice vinegar, 2 tablespoons sugar, and water. Heat over medium heat until the sugar dissolves. Pour the mixture over the carrots and daikon. Let it sit for at least 30 minutes before serving.

**Prepare the Dipping Sauce (Nước Chấm):** In a bowl, combine the fish sauce, water, sugar, rice vinegar, minced garlic, and optional minced bird's eye chili. Stir until the sugar dissolves. Adjust to taste.

**Cook the Noodles:** Cook the vermicelli noodles according to package directions. Drain and rinse with cold water to prevent sticking.

**Grill the Pork:** Preheat your grill to medium-high heat. Form the marinated pork into small patties or skewers. Grill the pork for about 3-4 minutes per side, or until cooked through and slightly charred.

**Heat the Broth:** In a large pot, heat the chicken or pork broth.

**Assemble the Bún Chả:** Divide the vermicelli noodles among bowls. Top with grilled pork patties, pickled vegetables, fresh mint, and fresh cilantro. Pour the warm broth over the noodles and pork. Serve immediately with lime wedges and dipping sauce on the side.