In a bowl, combine pork, five spice, 1t brown sugar, salt and pepper. Toss to coat the pork well, then set aside to marinate for 10 minutes.
Heat the oil in a medium sized saucepan. Fry lemongrass for 30 seconds until fragrant then add pork and garlic. Cooking for 2-3 minutes until pork is browned, being careful not to burn the garlic.
Add soy sauce, water and brown sugar. Bring to the boil and simmer, covering the pan with a tight-fitting lid. Reduce to a low heat and cook for 1¼ hours; or until pork is tender. (Please note that if the pork looks like it is drying out, just add a bit more water, soy sauce and sugar).
When pork is cooked, prepare the noodles. Place noodles in a dish or pot and pour over boiling water to cover. Leave noodles to stand for 5 minutes until soft. Drain and toss noodles with raw beansprouts.
Divide noodles and beansprouts between bowls. Top with chunks of pork and spoon over some sauce. Finish with cucumber, spring onion, plenty of Asian herbs, peanuts and chilli.
Serve with a wedge of lime to squeeze over just before eating.