To make the sauce, measure and combine the fish sauce, water, chili sauce, brown sugar, soy sauce and corn starch into a bowl and set aside.
Soak the vermicelli in a large bowl of water for 5 minutes. Drain the water and set it aside.
Heat 2 teaspoons of the canola oil in a large frying pan over medium–high heat. Add the garlic and pork, and cook for about 1 minute. Add the cabbage and carrots to the pan, and continue cooking until the pork is no longer pink and the vegetables are tender (about 5 minutes). When finished cooking, place the pork and vegetable mixture into a bowl, and set aside.
Heat 1 teaspoon canola oil into the frying pan and cook the egg whites as a single sheet. When the egg whites have set, move the sheet of egg onto a cutting board and cut into slices. Add the egg slices to the pork mixture.
Heat the remaining canola oil in the frying pan. Cook the bean sprouts, onion, parsley, celery, and green peppers on medium high for about 1 minute. Add the noodles, and toss to combine.
Add the sauce, pork, and cabbage mixture to the frying pan, and cook until the sauce thickens. Serve immediately.
