
These fresh Vietnamese lettuce wraps are packed with shrimp, vermicelli noodles, crisp vegetables, herbs, and a creamy peanut dipping sauce. Quick-pickled carrot and daikon add brightness and crunch, making this platter-style dish perfect for a light dinner or casual entertaining.
Make the quick pickles first. In a heatproof bowl, stir the boiling water with the sugar and salt until dissolved. Add the rice wine vinegar, then add the carrots and daikon. Press the vegetables down so they are mostly submerged and let them pickle for about 2 hours. Drain before serving.
Prepare the peanut sauce. In a small bowl, whisk together the peanut butter, hoisin, lime juice, coconut milk, minced garlic, sambal oelek, and dark soy sauce until smooth. Let the sauce sit while you prepare the remaining ingredients so the flavors can develop.
Prepare the shrimp. Slice each cooked shrimp in half lengthwise and remove the vein if needed. Set aside.
Soak the vermicelli noodles in boiling water according to the package directions until tender. Rinse under cold water to stop the cooking and prevent sticking, then drain very well.
Arrange the platter. Lay out the lettuce leaves, noodles, pickled vegetables, bean sprouts, sliced cucumbers, mint, cilantro, shrimp, sliced chilies, chopped peanuts, and peanut sauce on a large serving platter or in individual bowls.
Assemble the wraps just before eating. Place some noodles on a lettuce leaf, then add pickles, bean sprouts, cucumber, herbs, and shrimp. Spoon over a little peanut sauce, top with peanuts and chili if using, then fold and eat immediately.
Butter lettuce and iceberg both work well here; use cooked chicken or tofu instead of shrimp if preferred. Drain the noodles thoroughly so the wraps stay crisp, and store the pickles and sauce separately in the refrigerator for up to 3 days.




