Vietnamese Cold Rice Noodle Salad

Instructions

1. Prepare the noodles
   Soak the rice vermicelli in hot water for 10 minutes or according to package instructions until soft. Drain well, rinse under cold water, and set aside to cool completely.
2. Marinate the meat
   In a bowl, combine the sliced meat with 1 tablespoon fish sauce, brown sugar, and minced garlic. Mix well and let marinate for at least 15 minutes while preparing other ingredients.
3. Make the nuoc cham dressing
   In a small bowl, combine 1 tablespoon fish sauce, lime juice, sugar, and 1/4 cup water. Stir until sugar dissolves. Adjust seasoning to taste - it should be a balance of sweet, sour, and savory.
4. Cook the meat
   Heat vegetable oil in a large skillet over medium-high heat. Add the marinated meat and cook for 5-7 minutes until browned and cooked through. Remove from heat and let cool slightly.
5. Prepare the vegetables
   Wash and prepare all vegetables. Arrange lettuce, carrots, cucumber, and bean sprouts on a platter. Wash and dry the herbs, keeping leaves whole.
6. Assemble the bowls
   Divide the cooled noodles among four serving bowls. Top each bowl with a portion of the cooked meat, arranged vegetables, mint, and cilantro leaves. Sprinkle with crushed peanuts.
7. Serve with dressing
   Serve the bowls with the nuoc cham dressing on the side, allowing each person to pour the desired amount over their salad. Mix everything together before eating for the full flavor experience.