Vietnamese Shrimp and Fennel Salad

Course Appetizers Total Time Under 1h

Ingredients in this Recipe

1 pound raw medium shrimp, peeled and deveined
1/3 cup fish sauce, or more to taste
1/3 cup sugar
1/3 pound thin rice stick noodles, softened in hot water and drained
1¼ teaspoons dried chile flakes
1½ tablespoons minced garlic
2 pounds fennel bulbs, stalks and root base trimmed, leaving 1/8 inch of the stem to hold the fennel together
2 tablespoons rice wine or sake (optional)
3 cups grated carrots
3 tablespoons coarsely chopped fresh basil leaves
5 to 6 tablespoons coarsely chopped fresh cilantro leaves
Juice of 4 to 5 limes or 2½ lemons (about 2/3 cup)
¼ cup finely chopped scallion greens

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