Preheat oven to 375 degrees F (190 degrees C).
Thinly slice the Scallion (4) across and add to medium bowl. Mince Shallot (2) and add to bowl. Mince the Garlic (4 clove) and add half to bowl and reserve second half. Remove leaves from the Fresh Cilantro (0.5 ounce). Mince half and add to bowl. Leave remaining half whole for garnish.
Thinly slice the Romaine Lettuce (2 piece) and hold for garnish.
Peel the Carrot (1) and cut in half. Slice into quarter inch thick slices. Next, lay slices stacked on cutting board and slice quarter inch thick slices to create sticks. Do not peel the Persian Cucumber (1) and repeat same slicing process as the carrots. Plate next to carrot sticks.
Mix one teaspoon of the Rice Vinegar (4 tablespoon) with the Granulated Sugar (4 tablespoon) in a small bowl until dissolved. Drizzle vinegar sugar mixture over carrots and cucumber to pickle, and hold for plating.
Add Honey (2 tablespoon), Tamari Soy Sauce (1 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon), and one teaspoon of Fish Sauce (4 tablespoon) to the medium bowl with the shallot, green onions, garlic, and minced cilantro.
Mix well and then gently fold in Ground Pork (12 ounce) Roll twelve small meatballs of equal size. Place on a plate and put in freezer for fifteen minutes.
Bring eight cups of water with Salt (1 tablespoon) to a boil in a medium saucepan. Once water is at a fast boil, add the Rice Noodles (1 package). Stir and cook for five to six minutes until cooked but still with a little bite.
Drain noodles and lightly rinse with cold water. Drain completely.
In a small saucepan, mix the remaining sugar, rice wine vinegar, fish sauce, Lime (1) juice, and remaining garlic and one cup of water. Bring to a quick boil and remove from heat.
Bring to a quick boil and remove from heat. Thinly slice the Thai Chili Pepper (3) across, discard stems and add slices to sauce.
Heat a medium saute pan with an oven proof handle over medium high heat. Add one tablespoon of oil and sear the meatballs on two sides for three minutes each side. Be sure not to burn them.
Place saute pan in the oven and cook for nine minutes until cooked through and caramelized.
Remove from oven and hold until plating. Remove and roughly chop the Fresh Mint (0.5 ounce) and Fresh Basil (0.5 ounce), and discard stems. Mix herbs together and hold for garnish.
Divide the noodles between two bowls in the center. Sprinkle chopped herbs around the noodles inside the rim of the bowls. Position the carrots and cucumbers side by side on one side of the bowl. Lay sliced romaine and the cilantro over the noodles, centered.
Spoon the sauce over each dish evenly. Toss ingredients together right before serving.