Ingredients
8 ounces dried rice vermicelli
8 romaine lettuce leaves ribs removed, julienned
2 carrots, peeled and julienned
1/2 cucumber, peeled seeded, and thinly sliced into crescents
12 large mint leaves julienned
Nuoc Cham

Instructions
Cook vermicelli. Drain, and place in a large bowl.

Divide the noodles among 4 bowls. Scatter some lettuce, carrot, cucumber, and mint over each bowl. Drizzle with nuoc cham and toss well.

Nuoc Cham
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice
1 large clove garlic, minced
1/2 teaspoon crushed red pepper
1 shallot, peeled, thinly sliced

Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.