Add the noodles to a large pot of boiling water and stir to cook. The noodles cook fairly quickly and only take about 5-6 minutes, depending on how high you've got the heat. I usually take a noodle and taste to check, you want them to be tender and chewy, and they'll absorb the sauce better! Overcooked noodles will break and will make for a watery vermicelli bowl.

Once the noodles are cooked, drain immediately in a colander, and rinse with cold water.

Add back to the pot and submerge in cold water to further halt the cooking process. Then grab small portions to drain in the colander. I generally lay them out in a criss-cross pattern so that once the noodles are drained, they are easier to separate. Otherwise you'll have one MASSIVE noodle clump that you have to break apart to eat. Cover with a plate and let drain for about 30 minutes while you prepare the rest of the noodle bowl.

Prepare the mung bean sprouts by either steaming or blanching. I prefer the texture of them blanched, so I add them to a pot of boiling water for about 3 minutes until they're softened, then drain. You can steam for about 5 minutes, or just eat these fresh.

To assemble, for each noodle bowl, layer 1 cup of lettuce, 1 + 1/2 cups rice noodles, 1/3 cup mung bean sprouts, lemongrass tofu, cucumber, pickled carrots and daikon, cilantro, and top with about 1/4 cup of nước chấm chay. Enjoy immediately!