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Set water to boil in a saucepan.
In a bowl, combine fish sauce, sugar, lime juice, hot pepper, salt and cornstarch. Set aside.
In a large skillet, heat 5 mL (1 tsp.) of oil. Cook and crumble ground pork over high heat for 5 minutes, or until no longer pink.
Add green onions, garlic and sauce. Mix well and reduce heat to medium-low. Simmer while cooking vegetables and rice vermicelli.
Heat remaining oil in another skillet and sauté bok choy for 5 minutes or until tender.
Cook rice vermicelli in boiling water for 3 minutes.
Serve pork over vermicelli, garnish with mint and side with bok choy.
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