Lemongrass Shrimp over Rice Vermicelli and Vegetables (Bun Tom Nuong Xa)

Ingredients

• ¼ cup sugar
• Shrimp:
• 8 ounces rice vermicelli (banh hoai or bun giang tay)
• 3 ½ cups shredded Boston lettuce, divided
• 2 cups fresh bean sprouts, divided
• 1 ¾ cups shredded carrot, divided
• 1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups), divided
• + 19 more ingredients
• • Cooking spray
  • ½ cup chopped fresh mint
  • ¾ cup thinly sliced shallots
  • ¼ cup Thai fish sauce (such as Three Crabs)
  • ½ cup sugar
  • ¾ cup shredded carrot
  • 1 cup fresh lime juice (about 9 medium limes)
  • Sauce:
  • 32 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • 2 garlic cloves, minced
  • Shallot oil:
  • ¼ cup vegetable oil
  • Remaining ingredients:
  • 2 red Thai chiles, seeded and minced
  • ½ cup unsalted dry-roasted peanuts, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons finely chopped peeled fresh lemongrass
  • ¹/₃ cup Thai fish sauce (such as Three Crabs)

To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade. To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the s...

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