Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

Ingredients

• 4 tablespoons fish sauce (nuoc mam or nam pla)
• 0.3 cup basil 
• 2 heads boston lettuce separated rinsed trimmed drained
• 1 large carrots grated ends trimmed peeled
• 3.8 oz vermicelli (see notes)
• 0.5 teaspoon pepper hot
• 0.3 cup cilantro leaves 
• 0.3 cup roasted peanuts finely chopped
• 2 cloves garlic minced
• 2 tablespoons juice of lime fresh ( 3 small limes)
• 0.3 cup mint leaves 
• 0.3 teaspoon pepper 
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 1 tablespoon sugar 

Equipment

• bowl
• whisk
• pot
• slotted spoon
• kitchen scissors
• colander

Directions

1. Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.
2. Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes.
3. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
4. In a small bowl, mix chile flakes and lime juice and let sit several minutes.
5. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved.
6. Transfer sauce to a serving dish.
7. To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp.
8. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat.
9. Drizzle with or dip into sauce.