Add water to a large saucepan for the noodles and bring to a boil.

Then add the rice vinegar, sugar, and water add the rice vinegar, sugar, and ½ cup water to a small saucepan and bring to a boil, stirring occasionally so the sugar dissolves. When the mixture starts to boil, add the carrots, cover, and take off the heat. Set aside.

Prepare the dipping sauce by mixing 5 tablespoons boiling water with the brown sugar and then adding the soy sauce or vegetarian fish sauce, rice vinegar, lime juice, garlic, and red pepper flakes. Set aside.

When the water in the large saucepan is boiling, remove the pan from heat, add the vermicelli, cover, and let it sit for about 8 minutes.

While the noodles are cooking, mix the lemongrass puree, honey, and hoisin together in a small bowl.

Then take out a large cutting board and then, using kitchen tongs, carefully take the vermicelli noodles out of saucepan and place on the cutting board. Cut the pile of noodles in thirds (this is just a rough cut and makes them a bit easier to eat). Add the noodles to serving bowls.

Heat a large nonstick skillet over medium heat and cook the meatless crumbles following package directions. If you’re substituting ground beef or turkey, then cook that now. For the Lightlife crumbles that I used, I coated the pan with cooking spray and cooked for about 5 minutes. As soon as your meat or meatless crumbles are done, add the hoisin lemongrass sauce and mix through. Add the meat mixture to the noodles in the bowls.

Then using kitchen tongs take the pickled carrots from the pickling liquid and add to the serving bowls.

Serve with the sliced cucumber, fresh mint leaves, sliced scallions, and roasted peanuts.