In a heat proof bowl, add the dry vermicelli to it and pour boiling water into it. (Make sure you cover all the noodles with the water.)
Use a lid or a plate to cover the bowl to keep the heat in.
Soak it for the amount of time the packaging tells you. For us it was approximately 1-2 minutes.
Strain the noodles through a strainer or sieve after they are pliable and feel soft, put it back in the bowl and quickly cover it with a towel to steam it for approximately 3 minutes.
Check it's readiness by taste testing! If it's not done and it's no longer hot, add hot water back in and repeat steps 2 and 3. Once it's done, portion a bundle into the serving bowl.
Cut the carrots, cucumbers, pickled daikon into slivers and put it in a bowl with bean sprouts and vermicelli noodles.
Finely chop the green leaf lettuce and add that into the bowl as well.
Finely chop the green onions, and cut the limes up into wedges and set aside inside the bowl after the noodle bowl has been assembled.