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Lemongrass Shrimp Over Rice Vermicelli And Vegetables (Bun Tom Nuong Xa)

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1/3 cup Thai fish sauce (such as Three Crabs)

1/4 cup sugar

2 tablespoons finely chopped peeled fresh lemongrass

1 tablespoon vegetable oil

2 garlic cloves, minced

32 large shrimp, peeled and deveined (about 1 1/2 pounds)

1 cup fresh lime juice (about 9 medium limes)

3/4 cup shredded carrot

1/2 cup sugar

1/4 cup Thai fish sauce (such as Three Crabs)

2 red Thai chiles, seeded and minced

Shallot oil:

1/4 cup vegetable oil

3/4 cup thinly sliced shallots

Remaining ingredients:

8 ounces rice vermicelli (banh hoai or bun giang tay)

3 1/2 cups shredded Boston lettuce, divided

2 cups fresh bean sprouts, divided

1 3/4 cups shredded carrot, divided

1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups), divided

cooking spray

1/2 cup chopped fresh mint

1/2 cup unsalted dry-roasted peanuts, finely chopped

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