Sorry, I didn't take photos of the prep because we were in a hurry!

Fry the eggs in a large pan to make thin omelets. Add a pinch of salt. Slice into long strips.

Soak the herbs and lettuce in salted water, then rinse and drain well. Wash and peel the carrot and mango, then shred. Slice the cucumbers into long, thin pieces.

Mix lime juice, sugar, and water to make a sweet and tangy base for the dipping sauce. Add fish sauce, one spoonful at a time, until it tastes right. Add minced or thinly sliced garlic, chili, and black pepper for extra flavor. If the sauce is too mild, everyone can add more fish sauce to their own bowl.

🍓Bonus tip (from LinhLinh): You can add a little chili garlic soy sauce to your dipping sauce. It might sound odd, but it's delicious! Try a little to see if you like it.

Cut the rice vermicelli into shorter lengths for easier serving. Arrange everything on plates and dig in! I was too hungry to take many photos, but this dish is a favorite for everyone.

For the mango, choose a crisp, fragrant variety that's not too sour. If it's too tart, you can toss the leftover mango with sugar for a tasty treat. I posted a few photos—who knows what we'll be eating a year from now, when we're all busy with internships!