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To make the marinade, use a mortar and pestle to grind the white peppercorns, garlic and lemongrass to a thick paste.
Mix the salt, fish sauce and oil through the paste, then combine the pork chops and paste in a medium mixing bowl and mix well to combine.
Allow to marinate for 2 hours before using.
To make the nước mắm chấm, in a large bowl or jug, combine the caster sugar and warm water and whisk to dissolve the sugar.
Add the remaining ingredients and mix well to combine.
Taste and adjust to your liking, it should be sweet, sour and salty.
When ready to cook, heat a chargrill pan or barbecue over medium heat.
Cook the marinated pork chops for 4-5 minutes on each side, or until just cooked through, to avoid overcooking the pork.
Transfer to a clean plate and allow to rest for 5 minutes.
To serve, thinly slice the pork and transfer to a serving plate.
Place the lettuce leaves, picked herbs, sliced fruits and vegetables into the centre of the table with the rice paper sheets, with a bowl of water to moisten.
Serve each guest an individual ramekin of nước mắm chấm.
Each person rolls their own rice paper roll with the filling of their choice to dip into the nước mắm chấm.
Garnish with fried shallots to finish.