Ingredients :

THE LETTUCE CUPS:

• ▢300g / 10 oz peeled whole cooked prawns/shrimp , medium (600g/1.2lb unpeeled whole prawns – this is what I use) – Note 1
• ▢75g / 2.5 oz dried vermicelli noodles (or glass noodles or rice)
• ▢12 large or 16 -20 small lettuce leaves (I used baby cos/romaine), eg iceberg, butter lettuce

VEG AND HERBS:

• ▢1 batch quick pickled carrots and daikon , below *recommended* OR 2 carrots finely julienned (use plain)
• ▢2 cups beansprouts
• ▢2 cucumbers , julienned
• ▢2 cups mint leaves
• ▢2 cups coriander/cilantro sprigs (sub with chives + extra mint)
• ▢3 birds eye red chilli , finely sliced (optional)
• ▢1/4 cup roasted peanuts , finely chopped (recommended)

VIETNAMESE PEANUT SAUCE:

• ▢2 tbsp natural peanut butter , smooth (ie not sweetened) – Note 2
• ▢2 tbsp hoisin
• ▢1 – 2 tbsp lime juice , sub rice vinegar
• ▢1/3 cup LOW FAT coconut milk (Note 3)
• ▢1 large garlic clove , finely grated
• ▢1 tsp+ sambal oelak (or other chilli sauce/paste of choice), can omit (adj to taste)
• ▢1 tsp dark soy (Note 4)
• ▢1 tsp white sugar
• ▢1/2 tsp cooking salt / kosher salt

QUICK PICKLED VEGETABLES

• ▢2 medium carrots , peeled cut into 2 mm / 1/10″ batons
• ▢1/2 large white radish (daikon) , peeled, cut the same as carrots
• ▢1 1/2 cups boiling water
• ▢1/2 cup white sugar
• ▢4 tsp cooking salt / kosher salt
• ▢3/4 cup rice wine vinegar (sub apple cider vinegar)