8 or 9 oz. rice vermicelli noodles (thin rice sticks)
Kosher salt
1/2 cup very thin carrot strips (julienne)
1/2 cup very thin daikon radish or jcama strips (julienne)
3tsp. granulated sugar
1 tsp. red-wine vinegar
Vietnamese Dipping Sauce (nuoc cham)
1lb. ground pork (ask the butcher for coarsely ground pork butt)
5 small or 4 large scallions, thinly sliced
1-1/2tsp. fish sauce
Freshly ground black pepper
6 large leaves romaine lettuce, torn into bite-size pieces
1 cup roughly chopped fresh mint
1 cup roughly chopped fresh cilantro

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