Vietnamese Pork Bowl

• 125g thin vermicelli rice noodles
• 16 store-bought spring rolls
• 1 tbsp olive oil
• 500g pork mince (or chicken mince)
• 2 garlic cloves, minced
• 1 tbsp tamari (or all-purpose soy sauce)
• 1 tbsp dark soy sauce (see note 1)
• 1 tbsp rice wine vinegar
• 1 tbsp brown sugar
• 2 gem lettuce heads, leaves removed
• 2 handfuls beansprouts
• 2 carrots, grated or julienned (I use this peeler)
• 1 handful picked mint leaves
• 2 limes, halved

Dressing (Nuoc Cham)

• 1/2 cup water
• 1/4 cup fish sauce
• 1/4 cup white sugar
• 1/4 cup lime juice, freshly squeezed
• 1 garlic clove, finely chopped
• 1 birds eye chilli, seeds removed, finely chopped (optional)