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

cucumber, cut into thin strips

1 cup

fresh bean sprouts

1/2

carrot, peeled and cut into thin strips

cilantro leaves, coarsely chopped

mint leaves, coarsely chopped

perilla leaves, coarsely chopped (optional)

Thai basil leaves, coarsely chopped (optional)

3 tbsp

roasted peanuts, coarsely ground

1 tsp

fish sauce

3 dashes

black pepper powder

1 pinch

turmeric powder

1/4 cup

fish sauce

1/2 cup

warm water

1/4 cup

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

3 tbsp

lime juice