Rice Noodles with Chicken, Pork, and Shrimp

INGREDIENTS

• 3 large eggs
• 1/2 pound rice vermicelli or rice-stick noodles
• 2 tablespoons canola oil, plus more if needed
• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1/2 pound small shrimp, peeled and deveined, tails intact (reserve shells for Fish Stock)
• Coarse salt and freshly ground pepper, to taste
• 1 medium onion, finely chopped (1 cup)
• 3 carrots, cut into 1/4-inch dice ( 1/2 cup)
• 2 tablespoons minced garlic
• 1/2 pound ground pork
• 1 tablespoon fish sauce
• 4 cups napa cabbage (about 1 pound), thinly sliced
• 2 1/4 cups Shrimp Stock
• 2 tablespoons fresh lemon juice
• 1 scallion, thinly sliced on the diagonal (1/4 cup)
• 1 to 2 lemons, cut into wedges