Ingredients

• 450 g Peeled and deveined shrimp
• 200 g Thin rice vermicelli
• 1 large Green (unripe) mango, julienned
• 1 medium Cucumber, julienned
• 1 medium Carrot, julienned
• 1/2 cup Fresh mint, chopped
• 1/2 cup Fresh cilantro, chopped
• 1/4 cup Fresh Thai basil, chopped
• 1/4 cup Unsalted roasted peanuts, crushed
• 2 tablespoons Crispy fried shallots (ready-to-use)
• 1/4 cup Fish sauce (Nuoc Mam)
• 3 tablespoons Fresh lime juice
• 2 tablespoons Sugar
• 1/4 cup Water
• 1 clove Garlic, finely minced
• 1 small Bird's eye (or serrano) chili, finely minced
• 1 tablespoon Vegetable oil (for shrimp marinade)

Instructions

1. 1

   In a bowl, toss shrimp with 1 tablespoon vegetable oil and a pinch of salt and pepper. Let marinate while you prepare the rest of the ingredients.

2. 2

   Cook rice vermicelli according to package instructions, usually by soaking in hot water for 3-5 minutes. Drain and rinse with cold water to prevent sticking.

3. 3

   Prepare the Nuoc Cham dressing: In a small bowl, combine fish sauce, lime juice, sugar, water, minced garlic, and minced chili. Stir until sugar is dissolved.

4. 4

   Grill shrimp in a hot pan or on the BBQ for 2-3 minutes per side, until pink and cooked through. Let cool slightly.

5. 5

   In a large salad bowl, combine the drained rice vermicelli, green mango, cucumber, carrot, mint, cilantro, and Thai basil.

6. 6

   Add the grilled shrimp to the salad bowl. Pour the Nuoc Cham dressing over the salad and gently toss to coat all ingredients evenly.

7. 7

   Serve the salad immediately, garnished with crushed peanuts and crispy fried shallots.