2 cups glass noodles
1 cup picked herb leaves (mint cilantro etc)
2 cups assorted shredded vegetables (carrot cucumber mango etc)
1 head green leaf lettuce
leaves whole
8 whole prawns
poached and sliced in half
2 cloves garlic
1 whole Thai chili
juice of 0.50 lime
1 Tbsp granulated sugar
1 tsp unseasoned rice vinegar
1/2 cup fish sauce
1/2 cup water
6 cloves garlic
2 whole serrano chiles
finely chopped
4 whole salted plums
1/4 cup plum brine
1 cup white vinegar
1 cup granulated sugar
2 tsp tapioca starch
dissolved in 4 teaspoons water
paper wrappers
1 bunch scallions
1/4 cup peanuts
toasted and crushed
For the Filling
To cook the noodles, fill a medium pot ¾ full with water and bring to a simmer. Drop in the noodles, stir briefly, and let simmer for about 8 minutes. They should be tender but not mushy. Strain and run under cool water to stop from overcooking.
For the Nuoc Cham
Whisk all ingredients together.
For the Sweet and Sour Plum Sauce
Use a food processor to puree the garlic, chiles, and plums to a paste. In a small saucepan, heat the plum brine, vinegar, sugar, and the plum puree to a boil. Reduce heat and simmer for 5 minutes. Add the tapioca starch slurry and simmer for 2 more minutes, or until the starch turns clear and sauce is slightly thickened. Remove from heat and set aside to cool.
To Assemble the Rolls
Fill a shallow bowl or baking dish with warm water. Soak the rice paper, one sheet at a time, for a few seconds and then place on a clean, flat work surface. Place 2 shrimp halves face down on the bottom third of the wrapper. Top horizontally with a long piece of lettuce. Place a small amount of noodles on top of the lettuce, also running the whole length. Next add a mix of vegetables and a few herb leaves. Carefully pick up the edge of the paper closest to you and roll it over the ingredients, tucking in the sides. Continue rolling while gently pulling back to keep the roll tight. Keep rolls covered with a damp towel while assembling.
To Serve
Cut the rolls in half on a bias and arrange on a platter. Serve with both sauces on the side. Garnish with scallions and peanuts, if desired.