In a mixing bowl, combine white sugar, fish sauce, rice wine vinegar, lime juice, water, chilis, and minced garlic. Whisk until the sugar dissolves and let it sit for 10 minutes.

Boil water in a pot and soak the vermicelli noodles for 5–7 minutes until tender. Drain and rinse under cold water.

In a large bowl, mix pork mince, fish sauce, sugar, green onions, garlic, white pepper, salt, and lemongrass. Form the mixture into golf ball-sized meatballs.

Heat oil in a skillet over medium-high heat and cook meatballs for 2–3 minutes on each side until golden brown.

Assemble bowls with vermicelli noodles, topped with meatballs and fresh vegetables, then drizzle with Nuoc Cham sauce.