As I don't live in the city however I have been experimenting with how to make this salad for many years now.
What I have found works is to soak the noodles in boiling water for about ten minutes, pile on a variety of fresh vegetables and herbs and whatever else you have to hand and make a sauce to pour over just before serving.
The other night I had duck eggs I wanted to use, as I had just found about twelve of them, I'd thought the ducks had stopped laying.
I whisked two duck eggs with a tablespoon of water and a handful of shredded mint and cooked this in a hot frypan for a few minutes to make a thin omelet. I then rolled this up and cut it into strips.
I soaked the noodles as above.
Shredded some iceberg lettuce, sliced a fresh zucchini into ribbons, including the flower, sliced a nice fresh whit onion finely, and added big handfuls of mint and basil plus a few leaves of Vietnamese mint.
I piled all this in a bowl and poured over a sauce made of lemon juice, rice wine vinegar, fish sauce, sugar, finely grated chili and garlic, basil and a bit of water. You just have to keep tasting until the balance is right for you. This one was quite spicy!
Delicious. a really refreshing summer salad.