Vietnamese Noodle Salad with Pulled Pork

8 oz rice vermicelli

¼ cup rice vinegar

3 Tbsp fresh lime juice

3 Tbsp fish sauce

2 Tbsp sugar

1 large romaine lettuce heart, chopped (about 6 cups)

2 cups shredded carrots

1 seedless cucumber, halved lengthwise and sliced

2 to 2 ½ cups pulled pork

½ cup fresh packed mint and/or basil, torn if large

⅓ cup salted peanuts, chopped

sriracha, for topping

Bring a medium saucepan of water to a boil. Add the noodles, stir and remove from the heat. Let sit until softened, about 5 minutes. Drain and rinse under cold water; drain well. Cut into shorter lengths using kitchen shears.

Meanwhile, combine the vinegar, lime juice, fish sauce, sugar and 2 tablespoons water in a small bowl and stir until the sugar is dissolved.

Divide the lettuce among bowls and top with the noodles, carrots and cucumber; set aside.

Cook the pork in a medium nonstick skillet over medium-high heat, stirring occasionally, until hot and crisp, about 8 minutes. Divide among the salads. Drizzle with the dressing and top with the herbs and peanuts. Drizzle with Sriracha.