Bring a large pot of water to a boil. Add the 6 oz dried rice vermicelli and cook according to package instructions, usually 3-5 minutes until tender but still slightly firm. Drain immediately and rinse under cold running water to stop the cooking process and remove excess starch. This keeps the noodles from sticking and maintains their delightful chew. Set aside to drain completely.

In a small bowl or jar, combine 6 tbsp lime juice, 2 tbsp fish sauce, 6 tbsp water, and 4 tbsp sugar. Stir until the sugar fully dissolves. Add the minced garlic and sliced Thai red chilies. Taste and adjust – add more fish sauce for saltiness, sugar for sweetness, or chilies for heat. Let the dressing sit for 5-10 minutes so the flavors meld beautifully. This versatile nuoc cham dressing is a must-have in Vietnamese cooking.

While the noodles cool, chop the small head of green lettuce into bite-sized pieces. Julienne the carrot into thin matchsticks for maximum crunch. Gently wash and pat dry the 1 oz each of basil, cilantro, and mint leaves. Vietnamese salads celebrate herbs, so don’t skimp – they provide the signature aromatic punch.

Divide the cooked vermicelli among four serving bowls. Layer the chopped lettuce and julienned carrot on top. Arrange the cooked and peeled shrimp neatly over the vegetables. Scatter generous handfuls of the fresh basil, cilantro, and mint leaves across each bowl.

Drizzle the prepared dressing generously over each salad just before serving. Toss lightly to combine all the elements so every noodle strand gets coated in that irresistible tangy-sweet sauce. Serve immediately for the best texture and flavor.