Vietnamese Rice Noodles With Lemongrass Shrimp Recipe

Ingredients

• 1 cup finely julienned carrot
• 1 cup finely julienned daikon
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon rice vinegar
• 3 tablespoons light brown sugar
• 3 tablespoons rice vinegar
• 4 tablespoons lime juice
• 3 tablespoons Vietnamese fish sauce, like Red Boat
• 3 garlic cloves, minced
• 1 tablespoon minced or grated ginger
• 1 medium-hot red chile pepper, such as Fresno, finely chopped
• 1 red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper
• 1 1/2 pounds shrimp, preferably wild, peeled and deveined
• 2 tablespoons Vietnamese fish sauce
• 1 tablespoon light brown sugar
• 3 tablespoons finely chopped lemongrass, pale tender center part only
• 1 pound rice noodles, preferably rice vermicelli
• 1 or 2 small lettuce heads, with the leaves separated, rinsed and patted dry
• 3 cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
• 2 tablespoons vegetable oil
• 4 scallions, slivered
• 4 tablespoons crushed roasted peanuts
• Handful of bean sprouts (optional)