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
- In a large stockpot, bring 2 quarts of water to a boil over high heat. Add the noodles and swirl in the hot water. Cook for 1 minute
- or until just tender. Drain thoroughly in a colander and rinse under cold water to prevent the noodles from sticking together. Transfer the noodles to a large bowl and chill.
- Bring 1 quart of water to a simmer in the bottom of a steamer. Arrange the shrimp on the steaming rack. Place a rack over the simmering water, cover and steam just until the shrimp are pink and cooked through about 2 minutes.
- Prepare the dressing. In a medium bowl, soak the red chilies in the lime juice for 2-3 minutes. Add the remaining dressing ingredients and stir to dissolve the sugar.
- Pour the dressing over the noodles, add the green papaya, cucumber, herbs, and scallions and toss. Add the shrimp and top with chopped peanuts, serve at room temperature.