INGREDIENTS
1/2 lb
Shrimp
1 handful
Basil
2
Bird's eye chilis
1 cup
Carrots
1/2 handful
Coriander
1 cup
Cucumbers
7 cloves
Garlic
1
thumb-sized knob Ginger
1
Green chili
1
stalk Lemongrass
2
Red chile
1/2
Shallot
1/2 cup
Shallots
1/2 cup
Spring onions
1 tsp
Fish sauce
2 tsp
Lime juice
1 tsp
Soy sauce
2 cups
Vermicelli noodles
2 tsp
Rice wine vinegar
1 tsp
Sesame oil
1
Rice paper rolls
1 tsp
Water