Served as appetizer. Non-vegetarian dish.

Vietnamese

2 quarts Water

1/2 lb thin Rice Sticks, Noodles, softened in hot water to cover and drained

1 1/2 lbs medium Shrimp

2 Tablespoons Peanut Oil

1/4 cup chopped Cilantro Leaves (fresh coriander)

1/4 cup chopped fresh Basil Leaves

1/2 cup finely chopped Scallion Tops

1/4 cup chopped Mint Leaves

1/4 cup chopped dry roasted Peanuts

1 Head Iceberg Lettuce, core trimmed, leaves separated, pressed to flatten, rinsed and drained or 2 heads Boston Lettuce, core trimmed, leaves separated, pressed to flatten, rinsed and drained

1 pinch Salt and Pepper, to taste (for shrimp)

2 Tablespoons Lemongrass Paste (for shrimp)

Vietnamese Sweet-n-Sour Dipping Sauce

1 teaspoon crushed Red Pepper Flakes

3 Limes Juice

1 Tablespoon Minced Garlic

3 Tablespoons Sugar

1/4 cup Fish Sauce

2 Tablespoons grated Carrots

In a large pot, heat the water until boiling. Add the softened rice stick noodles and swirl in the hot water, then cook until just tender, 10-15 seconds. Drain thoroughly in a colander and rinse under cold water. Clip the noodles into 3 inch lengths and place into a medium serving container. Chop the fresh herbs and peanuts as above and place each in an individual serving container (small bowl or ramekin). Peel and de-vein the shrimp, remove the tails. If shrimp are large, cut in to thirds. Season shrimp in a mixing bowl with lemongrass paste (you can use finely chopped fresh lemongrass if available), salt and fresh cracked black pepper. Mix thoroughly and saute in a large pan with peanut oil until shrimp are just cooked. Do not overcook. Remove from heat and place in a serving container. To make the dipping sauce: In a small mixing bowl, soak the crushed red pepper in lime juice for several minutes Add the garlic, sugar, and fish sauce and stir to dissolve the sugar. Transfer to a serving container and add the grated carrots and serve at room temperature Refrigerated, the sauce will keep in a tightly covered container for up to 5 days. To Serve: Arrange lettuce on a large platter surrounded by the containers of chopped herbs, etc. and dipping sauce. To make a wrap, take a lettuce leaf in hand, place a small bundle of rice stick noodles on the leaf, scoop a large tablespoon of shrimp on to lettuce leaf, then add any herbs that you like. Add a teaspoon of dipping sauce onto the mixture on the leaf and then roll and eat.

Preparation time: 45 minutes

Cooking time: 55 minutes

Serves: 4

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