Cook rice vermicelli according to package directions. Don't undercook.
Rinse noodles in a colander under cold water until the water runs clear.
Drain for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
Bring a saucepan of water to boil. Add the julienne carrots and blanch for about 30 seconds and then remove to a bowl of cold water. Drain and set aside.
Assembly
Divide the lettuce, bean sprouts, cucumber, carrots, mint, and basil among four large soup or pasta bowls.
Fluff the noodles with your fingers and divide them among the prepared salad bowls.
Place the Thịt Nướng on top of the noodles and garnish each bowl with Đồ Chua, peanuts and cilantro.