Vietnamese Vermicelli Noodle Salad

Introduction
Light, fresh, and bursting with vibrant flavors, this Vietnamese Vermicelli Noodle Salad is a perfect balance of crunchy vegetables, tender noodles, and tangy-sweet dressing. Whether served as a main course or a side dish, it’s a delightful meal that’s easy to prepare and perfect for any time of the year.

Ingredients
For the Salad:

8 oz rice vermicelli noodles
2 cups shredded lettuce (romaine or butter lettuce)
1 cup shredded carrots
1 cup sliced cucumber
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/4 cup chopped peanuts or cashews
1/4 cup sliced red onion or shallots
1/2 cup bean sprouts (optional)
1 cup cooked shrimp, grilled chicken, or tofu (optional)
For the Dressing:

1/4 cup fish sauce (or soy sauce for a vegetarian version)
3 tablespoons lime juice (freshly squeezed)
2 tablespoons sugar or honey
1 clove garlic, minced
1 Thai chili or 1/4 teaspoon chili flakes (optional, for heat)
How to Make
Cook the Vermicelli Noodles: