Betsy's Cold Vietnamese Shrimp and Noodle Salad – Red Boat Fish Sauce

Ingredients

• 2 ounces (60g) thin mung bean vermicelli noodles
• 1 pound large prawns in the shell
• 1 fresh or dried red bird’s eye chili, sliced into thin rings
• 1 cup freshly squeezed lime juice (5-9 limes)
• 5 tablespoons Red Boat Fish Sauce
• 1/3 cup sugar
• 1 tablespoon minced garlic
• 1 tablespoon untoasted sesame oil
• 1 small green papaya (about 1 lb.), peeled, halved and julienned
• 1 European cucumber (about 1 lb.), peeled, halved and julienned
• 6 tablespoons coarsely chopped fresh cilantro
• 6 tablespoons chiffonade of fresh basil leaves
• 6 tablespoons coarsely chopped mint leaves
• 6 tablespoons finely chopped scallions
• 6 tablespoons coarsely chopped dry-roasted peanuts