Soak the dried vermicelli in cold water for 5-10 minutes until it softens. Boil in salted water for 2-3 minutes until tender but still springy. Drain and plunge into ice water to keep it QQ-elastic. Drain well and set aside.

Julienne the carrot and cucumber into thin matchsticks. Toss with a pinch of salt and let sit to draw out water. Squeeze out the moisture well so they stay crunchy. Halve the tomatoes, shred the lettuce, and chop the cilantro.

Cut firm tofu into thick strips and pat dry. Heat a little oil in a non-stick pan over medium heat. Sear until golden brown and crisp on all sides, seasoning with a pinch of salt. Remove and cool slightly.

Combine soy sauce, mirin, and freshly squeezed lime juice in a small bowl. Add minced chili and vegetarian fish sauce if using, and stir to dissolve. Taste and adjust — more mirin for sweetness, more lime for tang.

In a large bowl, add chilled vermicelli, squeezed vegetables, tofu, tomatoes, lettuce, Thai basil, and cilantro. Pour over the dressing and toss to coat evenly. Sprinkle with toasted peanuts and sesame. Serve immediately with extra basil and lime wedges.