Bowl

• 4oz thin rice noodles, soaked and drained according to package directions
• 2 cups shredded romaine lettuce
• 1 cup bean sprouts
• 1/2 large cucumber, thinly sliced
• 1 large carrot, thinly sliced
• 1/4 cup chopped fresh herbs (I used basil, mint, and cilantro)
• 1/4 cup crushed peanuts
• 4–5 cooked egg rolls, sliced into bite sized pieces

House fish sauce

• 1/4 cup fish sauce
• 1/4 cup fresh squeezed lime juice
• 1 tablespoons sugar
• 3/4 teaspoon ground ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes