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1
Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls.
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2
If working ahead of time, cover each bowl with damp paper towels and refrigerate.
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3
Set peanuts aside.
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4
Make 1 recipe nuoc cham and refrigerate.
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5
Bring a medium potful of water to a rolling boil.
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6
Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes.
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7
Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish.
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8
Rinse them in a colander under cold water just until they're cool and the water runs clear.
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9
Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
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10
Follow the directions for one of the recipes (Vietnamese Lemongrass Shrimp, Vietnamese Grilled Pork, or Vietnamese Stir-Fried Vegetables).
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11
These toppings can be served hot or slightly cooled.
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12
Remove the salad bowls from the refrigerator 20 to 30 minutes before serving.
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13
The greens and bowl should be cool, not cold.
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14
Fluff the noodles with your fingers and divide them among the prepared salad bowls.
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15
Put the cooked topping on the noodles and garnish each bowl with the peanuts and cilantro.
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16
Pass the nuoc cham at the table.
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17
Each diner should drizzle about 3 tbsp over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
