This is banh hoi thit nuong, or rice noodle cakes with grilled pork. I started by soaking the noodles from 7:30am to 11:something, then I mixed them with tapioca flour and steamed them into sheets, which I then cut into smaller cakes. They're garnished with green onions heated in peanut oil.
The orange stuff in the martini glasses is nuoc cham, a common Vietnamese dipping sauce made with fish sauce, vinegar, lime juice, garlic, chiles, and water, and is garnished with shredded carrots.
I marinated the pork for 40 minutes in lime juice, chiles, garlic, ginger, fish sauce, soy sauce, and hoisin sauce before grilling it. I also had to wash and prepare lettuce for wrapping, carrot shreds, cucumber, bean sprouts, and basil. And if all that's not enough, there's soy sauce and Sri Racha for dipping.
I was pretty much on my feet making this from 11am-2pm, except for a quick shower while the meat marinated. And now my thumbs and fingers are burning from the chiles. Thankfully my eye, nose, and crotchal region have stopped. Yes, it's very very important to wash your hands before and after going to the bathroom when using chiles.
I doubt I'll ever make this meal again, since Garrett's not terribly fond of the rice noodle cakes except in an omelet the next day. I'll probably make the meat again and serve it with rice or plain noodles in a bowl with the rest of the stuff.
But there's hardly any reason to do it myself. When it's all said and done, there's really no cost savings if you're making a meal like this for just two people. It'd take some extensive meal planning to be able to use some of the ingredients in something else soon enough to make it worth it.
But I'm glad to know I can actually do it.