Preparation

Cook the noodles:

• 将一个中型一锅沸腾的水。Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don’t be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they’re cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

煮豆腐和蔬菜：

• Heat 2 Tbs. of the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside.
• 用高火加热剩余的油或炒锅中的剩余油。如果锅小于12英寸，请分两批煮蔬菜。等到油变得非常热，几乎吸烟（蔬菜在整个烹饪时间内都应嘶嘶作响），然后加入葱，不断搅拌直至变香，大约20秒钟。加入蘑菇，再炒20秒。加入西兰花，卷心菜和Bok Choy，搅拌30秒，然后加入红色铃铛。（如果锅太干，撒上1至2汤匙的水。）
• 快速工作，通过将蔬菜推向边缘，在锅中创建一个开放空间。将酱油加入开放区域。它应该略微嘶嘶作响和焦糖，形成独特的香气。用酱油将蔬菜搅拌几次，然后从火上取出。用豆腐扔蔬菜。

组装沙拉：

• 将生菜，豆芽，黄瓜，薄荷和罗勒划分为四个大汤或面食碗。用手指将面条弄皱，然后将它们分成准备好的沙拉碗。将豆腐和蔬菜放在面条上，并用花生和香菜装饰每个碗。通过桌子上的Nuoc Cham；每个餐馆都应蒙受大约3汤匙的毛毛雨。吃沙拉，然后在进食前用两个叉子或筷子将沙拉扔到碗中。