In a small bowl, whisk together the fresh lime juice, 1 tablespoon of the fish sauce, brown sugar, and chili garlic sauce. Stir until the sugar is completely dissolved, then set the dressing aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the minced lemongrass, garlic, and chopped shallot.

Sauté the aromatics for about 1 to 2 minutes until they become highly fragrant and lightly golden. Be careful not to let the garlic burn, as it can turn bitter.

Add the ground pork to the skillet, breaking it apart with a wooden spoon. Cook for 5 to 7 minutes until the pork is fully browned and slightly crispy on the edges.

Stir the remaining 1 tablespoon of fish sauce into the pork and cook for 1 more minute to allow the flavors to meld. Remove the skillet from the heat and let the meat cool slightly.

In a large serving bowl, toss the chopped romaine lettuce, sliced cucumber, fresh mint, and cilantro. Add the warm lemongrass pork on top of the greens.

Drizzle the prepared lime dressing over the salad and gently toss everything together. Garnish with chopped roasted peanuts and serve immediately for a refreshing, flavor-packed meal.