Combine fish, olive oil, limejuice, salt and pepper. Marinate 10 minutes. Pre-heat oven to 350.
Heat a frying pan (or grill pan, if you have one) over high heat and sear fish for 30 seconds on each side. Place in oven and bake for 10 minutes until cooked through.
Cool and flake the fish. In a soup pot, boil 1 liter of water with 1 tablespoon sea salt. Add rice noodles, stirring to separate.
Cook for 3-5 minutes until soft. Drain. Rinse with cold water and drain again. Using scissors, cut into 5-inch lengths. Set aside.
Slice herbs into thin strips and mix together. Place 2 rice paper sheets in the soup pot and cover with 6 inches of lukewarm water to soften for 20 seconds.
When soft and pliable remove one carefully and place on a paper towel in front of you.
Place 1 tablespoon of the herbs in the center of the circle 1/3 of the way from the bottom in a rectangular shape (6 inches long by 2 inches high).
Place 2 tablespoons flaked fish on top and 2 tablespoons vermicelli noodles on top of that. Roll the bottom of the rice paper up and over the filling, tucking the ends in to close, like rolling a cigar.
Fold both right and left flaps into the center, creating blunt ends of a roll. Be careful not to roll too tightly or the rice paper will rip (which happens often until you get the hang of it).
Roll the filling gently towards the top of the circle, taking care to tuck the filling in to make a snug package.
Repeat with next sheet of rice paper and add 2 more to the soup pot to soften.
Serve with a ramekin of Nuoc Cham for dipping.
Combine all ingredients together and stir. Taste and adjust flavors until you achieve a balance of sweet, tart, and salty.