Ingredients

• 8 ounces vermicelli rice noodles
• 1/4 cup plus 2 teaspoons fish sauce
• 2 limes (1 zested, both juiced)
• 3 tablespoons vegetable oil
• 1/2 jalapeno pepper, thinly sliced (remove seeds for less heat)
• 1 tablespoon sugar
• 2 cloves garlic, grated
• 1 pound large shrimp, peeled and deveined
• 1 romaine lettuce heart, thinly sliced
• 2 medium carrots, coarsely grated
• 2 1/2 cups mixed chopped herbs, such as cilantro, basil and mint
• 1 cup bean sprouts

Instructions

1. Cook the rice noodles as the label directs; drain and rinse under cold water to cool, then snip into smaller pieces with kitchen shears. Meanwhile, make the dressing: Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside. Preheat a grill or grill pan to medium high. Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp. Drizzle with the dressing.
2. Photograph by Johnny Miller