Vietnamese Summer Roll Salad

Ingredients

• 0.3 cup basil 
• 1 cup bean sprouts 
• 1  birds eye chili sliced
• 1 teaspoon brown sugar 
• 1 cup carrots julienned
• 0.3 cup cilantro leaves 
• 1 cup cucumber sliced
• 1 teaspoon fish sauce 
• 2 cloves garlic chopped
• 2  green onions sliced
• 2 tablespoons hoisin sauce 
• 2 cups lettuce 
• 2 tablespoons juice of lime ( - 1 lime)
• 0.3 cup mint leaves 
• 1 tablespoon oil 
• 1 teaspoon oil 
• 0.3 cup peanut butter 
• 0.3 cup peanuts toasted coarsely chopped
• 0.5  bell pepper red thinly sliced
• 2  birds eye chilies sliced
• 8 ounces vermicelli rice noodles cooked
• 2  shallots thinly sliced
• 8 ounces shrimp shelled
• 0.5 cup water 
• 0.3 cup nuoc cham 
• 0.3 cup nuoc cham 

Equipment

• frying pan

Directions

1. Heat the oil in a pan over medium-high heat, add the shallot and cook until lightly golden brown, about 3-5 minutes, and set aside.
2. Add the shrimp and cook until pink, about 1-2 minutes per side, and set aside.Assemble the salad, toss in dressing and enjoy.
3. Heat the oil in a pan over medium heat, add the garlic and saute until fragrant.
4. Add the peanut butter, hoisin sauce, water, fish sauce, lime juice and chili and simmer until it thickens a bit, about 5 minutes.