Bring a pot of lightly salted water (about 8 cups) to a boil.

While water is heating, make the marinade.

In a small bowl, combine fish sauce, brown sugar, lime juice, garlic and chile.

Place half of the mixture in a medium bowl, add pork slices and toss to coat.

Remove boiling water from heat and add asparagus and vermicelli, let steep for 5 minutes.

Drain noodles and asparagus, rinse under cold water and separate.

Spread noodles on a serving platter.

Cut asparagus into 2-inch pieces and place in a bowl with mint and cilantro.

Drizzle with remaining fish sauce mixture, toss to coat and spread over noodles.

Prepare a grill for medium-high heat cooking or heat a grill pan over medium-high heat.

Cook pork slices until browned and cooked through, about 2 minutes per side.

Transfer to a cutting board.

Slice pork into strips, fan over salad, and sprinkle with cashews.