Mix garlic fish sauce, sugar, and black pepper. Add to the chicken, and marinate for 1-24 hours.
If cooking in the oven, preheat oven to 375 °F.
Cook the vermicelli according to the package directions, usually about 2 minutes. Drain and rinse with cold water.
Regardless of cooking method, cook the chicken until a meat thermometer indicates an internal temperature of at least 165 °F (74 °C)
If cooking on the barbecue, grill chicken on the barbecue until fully cooked.
If cooking on the stovetop, put the burner to medium heat. Cook skin down, uncovered for 7 minutes. Flip, and cook uncovered for 5 more minutes. Cover, and cook for 10 more minutes. Ensure the correct internal temperature has been reached.
If cooking in the oven, place the chicken skin-side-down on a raised rack in the centre of the oven. Cook for 30 minutes, turn, and cook for about another 30 minutes.
Take any extra marinade and boil it on the stove for 10 minutes, until very thick. During the last 10 minutes of cooking the chicken, baste the thickened marinade onto the skin of the chicken.
Place noodles in a bowl, and top with chicken, lettuce, basil, mint, sausage, and pig's ear. Cover with daikon, carrots, and liquid from the nuoc cham. Top with chao tom.
