Cook noodles per packet directions. Drain noodles and rinse with cold water. spread on a large plate and set aside.
Arrange lettuce, cucumber, cilantro, and mint in a large serving platter. Drop noodles in bunches around salad.
For the nuoc chom, combine ½ cup water, ¼ cup fish sauce, lime juice, honey, minced chile, and garlic; set aside.
Combine scallions, 2 tablespoons fish sauce, sugar, baking soda, and ¼ teaspoon each salt and pepper in medium bowl.
Add pork and mix until well combined.
Divide pork into 12 portions then form into patties, each about 2½ inches wide and ½ inch thick.
Preheat a large cast-iron skillet over medium heat for 5 minutes. Add patties in a single layer (depending on size of skillet, you may need to cook the patties in two batches); cook until browned on first side, 3–4 minutes. Flip, and continue to cook until browned and an instant-read thermometer inserted in the centers registers 160ºF, 3–4 minutes more.
Transfer cooked patties to nuoc cham and gently toss to coat. Let stand in sauce 5 minutes.
Arrange patties over noodles in serving bowl with salad. Drizzle nuoc chom over patties. Build personalized bowls as desired and serve with additional nuoc chom.