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Bring a pot of water to a boil.
Add rice vermicelli and cook according to package instructions until just tender.
Drain and rinse briefly under cool water to stop cooking. Set aside.
Heat a skillet over medium-high heat.
Add ground pork and spread into an even layer. Let sear undisturbed for 1–2 minutes.
Break apart and continue cooking until deeply browned and slightly crisp in spots.
In a large bowl, combine cooked vermicelli, crispy pork, lettuce, cucumber, carrot, mint, and cilantro.
Mix in fish sauce, lime juice, sugar, garlic, and chili.
Toss to mix everything together and let sit 3–5 minutes to allow flavors to integrate.