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In a large bowl whisk together lemongrass, 1/4 cup sugar, fish sauce, pepper, shallots, garlic, sesame oil and soy sauce. Add pork and toss to coat. Marinade 1-2 hours or overnight.
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Heat grill to medium high heat. Grill pork until cooked through and slightly charred, about 5-7 minutes.
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Meanwhile, whisk together rice vinegar, remaining 1 tablespoon sugar, and salt. Add vegetables and allow to soak while meat cooks.
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Prepare rice paper wrappers by soaking in warm water, one at a time, for 30-45 seconds until pliable. Pile each wrapper with pork, pickled vegetables, and a few sprigs of cilantro. Roll up and serve with Sriracha sauce. Repeat until all ingredients are used.