Lemongrass-Barbecued Pork With Rice-Vermicelli Salad

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4 large garlic cloves, thickly sliced

3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise

2 large shallots, thickly sliced

1 1/2 tablespoons sugar

3 tablespoons Asian fish sauce

3 tablespoons fresh lime juice

3 tablespoons vegetable oil

2 tablespoons soy sauce

1 1/2 pounds boneless pork loin, sliced 1/4 inch thick

1/2 pound rice vermicelli

4 medium garlic cloves, quartered

3 Thai chiles or 1 large jalapeño, thickly sliced

3 tablespoons sugar

1/4 cup Asian fish sauce

1/2 cup finely chopped cilantro

1/2 cup finely chopped mint

1/4 cup fresh lime juice

1/3 cup water

2 large cucumbers—peeled, halved lengthwise, seeded and thinly sliced crosswise

Carrot and Daikon Pickles, for serving

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