Topped with fresh herbs, vegetables, savory imperial rolls, and a sweet and sour sauce, this vermicelli noodle bowl is satisfying, yet light enough to savor on a hot day.

Ingredients

For the Nước Chấm:

1/2 cup (120ml) warm water

1/4 cup (50g) sugar

2 1/2 to 3 tablespoons (38 to 45 ml) fish sauce, plus extra as needed to taste

1 tablespoon (15ml) fresh lime juice

3 medium cloves garlic (15g), minced

1 bird’s eye chile, stemmed and thinly sliced

For the Vermicelli Noodle Bowls:

12 ounces (345g) dried rice vermicelli noodles, such as Three Ladies Brand

6 cups (95g) picked Vietnamese fresh herbs (leaves and edible tender stems), such as Thai basil, Vietnamese coriander, Vietnamese perilla, peppermint, cilantro, fish mint, or a combination, torn into bite-sized pieces

1 small head baby butter lettuce or lettuce mix (little gem, green, and/or red leaf)(3 1/2 ounces; 100g), leaves cut into thin 1/8-inch-thick ribbons 

2 Persian cucumbers, trimmed and cut into thin matchsticks (1/8 by 2 inches) or thin ribbons (1/2 by 5 inches) 

1 cup (50g) mung bean sprouts

18 Imperial Rolls, cut into 3 pieces each (see note)

2/3 cup (125g) unsalted roasted peanuts, roughly chopped (optional)

Pickled daikon and carrot, for serving

Pickled leeks, for serving (see note)

Directions

For the Nước Chấm: In a medium bowl, combine water, sugar, fish sauce, and lime juice and mix until sugar has fully dissolved. Stir in garlic and chile; set aside.

For the Vermicelli Noodle Bowls: Bring a large pot of unsalted water to a boil over medium-high heat. Add noodles and boil until tender according to the package instructions (the cooking time depends on the noodle and the brand.) Check for doneness by pressing the noodles between your fingers: they should be soft and have some spring and not mushy. Drain in a colander, rinse with cold water, and set aside to cool.

For Serving: Divide herbs, lettuce, cucumbers, and bean sprouts between large individual noodle serving bowls. Top with noodles followed by imperial rolls. Garnish with roasted peanuts, if using, and pickled daikon and carrot, and leeks. Serve with nước chấm.

Notes

For vermicelli rice noodles, I recommend the Three Ladies brand, which is available at most Asian supermarkets and online.

The most time-consuming part of this recipe is making the imperial rolls themselves. While store-bought options exist, I unfortunately have yet to find a brand that comes close to what I would call a good-quality product. These really are best when made at home. If you’re not up for that, you can also top the vermicelli noodles in this recipe with some of the meats commonly served with broken rice, including the grilled pork and the shredded pork (instructions for both those meats can be found in this broken rice recipe).

Pickled leeks, often labeled “pickled leeks in brine,” are available at most Asian supermarkets in the canned section. Their delicate aroma and sweet-and-sour finish make them a great pairing with these imperial rolls. Make-Ahead and Storage

The vermicelli rice noodles can be prepared up to 4 hours ahead and held at room temperature before assembling the bowl.

Nước chấm can be refrigerated in an airtight container for up to 2 days ahead. It may thicken as it sits; dilute with water as needed.