Name: Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong) Recipe
Yield: 3 people
Ingredients: 8 oz rice sticks; 12 medium-sized shrimp, shelled (but leave tail intact) and deveined; 3 lettuce leaves, thinly cut; 1/2 cucumber, cut into thin strips; 1 cup fresh bean sprouts; 1/2 carrot, peeled and cut into thin strips; cilantro leaves, coarsely chopped; mint leaves, coarsely chopped; perilla leaves, coarsely chopped (optional); Thai basil leaves, coarsely chopped (optional); 3 tablespoons roasted peanuts, coarsely ground; 1 teaspoon fish sauce; 3 dashes black pepper powder; 1 pinch turmeric powder; 1/4 cup fish sauce; 1/2 cup warm water; 1/4 cup sugar, if you like it sweeter ((+1 tablespoon sugar)); 3 tablespoons lime juice