In a bowl, soak rice noodles in cold water to cover for 30 minutes. Drain.
In a large saucepan, bring the 6 cups water to boiling. Add noodles; boil 4 to 6 minutes or until tender. (To avoid overcooking noodles, test every minute, beginning at 4 minutes.) Drain in a colander; rinse well with cold water and drain again. Transfer to a serving bowl.
In a small saucepan, cook carrot in a small amount of boiling, salted water for 5 to 7 minutes or until crisp-tender; drain. In another small saucepan, cook pea pods in a small amount of boiling, salted water for 2 to 4 minutes or until crisp-tender; drain. Place vegetables in bowls; set aside.
Carefully dip each rice paper quickly in water and place between damp cotton dish towels. Let stand 10 minutes or until needed.
In a large bowl, combine ground beef, garlic, sesame oil, and salt. Form meat mixture into twenty-four meatballs. Wrap each meatball in a basil leaf. Place on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 10 to 12 minutes or until done (160 degree F), turning once. Place in a warm bowl.
Serve with rice papers, cucumber, mint, vegetables, and noodles. Instruct diners to place a basil-leaf-wrapped meatball on a rice paper and add their choices of vegetables, noodles, cucumber, and mint leaves. Roll up rice paper. Dip (sparingly) in Peanut Sauce or Nuoc Mam Sauce. If you like, garnish with chives. Makes 24 appetizer servings.
In a blender container, combine red chili pepper, garlic, and sugar. Cover; blend until well chopped. Add lime, water, and vinegar. Cover; blend until nearly smooth. Add fish sauce; cover and blend until combined. Serve immediately as a dipping sauce. (Or, cover tightly and store for up to 2 days in the refrigerator.) Makes 1/3 cup.
In a small saucepan, combine coconut milk, red curry paste, sugar, and fish sauce. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, for 1 minute, stirring constantly. Stir in ground, unsalted dry-roasted peanuts. Makes about 1 cup sauce.
