Sweet Chili Lime Sauce:
Combine ingredients and blend together using a whisk or an immersion blender. Transfer to a plastic container with a snap on lid. Sauce will hold for several days and can be scaled to desired quantity for production.
Combine mushrooms, onions, cilantro, ginger, garlic, soy and fish sauces in an extra large mixing bowl. Mix together using a rubber spatula. Add the pork and blend into the mushroom mixture with hands. Do not over mix. Make a small patty and cook in a small pan or skillet. Taste and adjust seasoning to taste. Form 1 to 1.5 ounce meatballs.
Heat a non-stick skillet with a thin layer of vegetable oil over medium high heat. Add desired number of meatballs and cook to caramelize until internal temperature reads 165 on an instant read thermometer. A typical portion for meatballs is five. They can be cooked to order or in large batches. If cooking in large batches, do not overcrowd the skillet.
Combine vinegar, sugar and salt in a medium saucepan. Heat to a simmer, stirring occasionally, until the sugar and salt dissolve. Turn off heat and add cucumber, carrot and daikon. Stir to coat vegetables with pickling liquid. Allow vegetables to cool in the pickling liquid. Transfer to a plastic container with a snap on lid. Pickles will hold for several days and can be scaled to desired quantity for production.
Measure ½ cup of soaked vermicelli rice noodles into bottom of bowl, ladle two to three ounces of Sweet Chili Lime Sauce over the noodles. Arrange meatballs on one side of noodles, arrange pickles opposite of meatballs, then scatter jalapeno rings and fresh herbs in between. Finish with a dollop of sriracha sauce.