Vietnamese BBQ Shrimp Vermicelli

INGREDIENTS

8 oz

rice sticks

medium-sized shrimp, shelled (but leave tail intact) and deveined

lettuce leaves, thinly cut

1/2

small cucumber, cut into thin strips

1 cup

fresh bean sprouts

1/2

small carrot, peeled and cut into thin strips

Some cilantro leaves, coarsely chopped

Some mint leaves, coarsely chopped

Some perilla leaves, coarsely chopped (optional)

Some Thai basil leaves, coarsely chopped (optional)

3 tbsp

roasted peanuts, coarsely ground

1 tsp

fish sauce

heavy dashes black pepper powder

1 pinch

turmeric powder

1/4 cup

fish sauce

1/2 cup

warm water

1/4 cup

sugar + 1 tablespoon sugar (if you like it sweeter)

3 tbsp

lime juice