Place the ground pork and sliced blade steak in separate bowls and set aside.
Place the shallots, scallions, garlic, red chili, salt and sugar in a food processor. Blitz until the mixture resembles mulch. Pour in the fish sauce and blitz again until cohesive.
Divide the marinade between the two bowls. Toss to coat the sliced pork and cover tightly before transferring to the fridge. Using a clean hand, mix the marinade into the ground pork until cohesive. Cover tightly and transfer to the fridge. Leave the two bowls to sit for at least an hour.
Once the hour has passed, form the ground pork into small meatballs. Use a heaping tablespoon as a guide. Flatten the meatballs and transfer to a hot griddle. Grill roughly 3 minutes a side, then transfer to a large bowl.
Add the sliced pork to the griddle and cook for 1 minute a side or longer depending on how thick the pork is cut. Transfer the meat to the same bowl and keep warm until ready to serve.
Sauce
Place all the ingredients except the lime juice in a small saucepan. Bring the mixture to a simmer and cook until the sugar dissolves, stirring constantly.
Remove the saucepan from the heat and let cool for 15 minutes before stirring in the lime juice. Pour the finished sauce over the Grilled Pork and Meatballs and serve immediately
To Assemble
Cook the mung bean noodles as directed on the package. Place the noodles, radish, carrot, garlic, red chilies and cilantro on a large plate. Place the lettuce leaves on another. Serve alongside the meat and encourage everyone to build their own cups to their specifications. Enjoy with a cold beer.