Ingredients

6 ounces rice vermicelli

2 red Thai chiles, thinly sliced

2 garlic cloves, thinly sliced

1/4 cup sugar

1/2 cup fresh lime juice

1/3 cup Asian fish sauce

2 tablespoons boiling water

1/2 pound medium shrimp, shelled and deveined

1/2 pound bay scallops

3 plum tomatoes, seeded and diced

1 cup bean sprouts

1 cup mint leaves

1/2 small red onion, thinly sliced

1/2 cup salted roasted peanuts

6 butter lettuce leaves, for serving

Cilantro leaves, for garnish

Preparation

  1. In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes.

  2. Meanwhile, in a mortar, pound the Thai chiles and garlic to a paste with 1 tablespoon of the sugar. Add the lime juice, fish sauce, boiling water and the remaining 3 tablespoons of sugar and pound until the sugar dissolves. Let the dressing stand at room temperature for 30 minutes.

  3. Bring a large saucepan of water to a boil. Fill a bowl with ice water. Add the shrimp to the boiling water and cook until white throughout and curled, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the ice water. Add the scallops to the boiling water and cook until white and firm, 2 to 3 minutes. Transfer the scallops to the ice water. Drain all of the seafood and pat dry.

  4. Bring a fresh saucepan of water to a boil and refill the bowl with ice water. Drain the vermicelli, add to the boiling water and cook just until al dente, 1 minute. Drain and transfer to the ice water. Drain again and pat dry. Cut the vermicelli into 3-inch lengths.

  5. In a large bowl, toss the seafood with the vermicelli, tomatoes, bean sprouts, mint, red onion, peanuts and chile dressing. Arrange the lettuce leaves on a platter and fill with the seafood salad. Garnish with cilantro leaves and serve.

  • All of the components can be prepared up to 1 day ahead and refrigerated separately. Toss the salad just before serving.