Vietnamese Vermicelli Noodle Salad

Boil water in a large pot. Add the rice vermicelli noodles and cook according to package instructions (typically 3-5 minutes). Drain and rinse under cold water to stop cooking. Set aside.
Prepare the Dressing:

In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and chili (if using). Adjust sweetness or tanginess to taste.
Assemble the Salad:

In a large bowl or platter, layer the shredded lettuce as the base. Arrange the cooked noodles on top, followed by carrots, cucumber, red onion, bean sprouts, mint, and cilantro.
Add Protein (Optional):

Top the salad with cooked shrimp, grilled chicken, or tofu for a heartier meal.
Drizzle and Toss:

Pour the dressing over the salad and gently toss until well combined.
Garnish and Serve:

Sprinkle chopped peanuts or cashews on top for a crunch. Serve immediately for the freshest taste.
Serving and Storage Tips