Step 1

To make nuoc cham dipping sauce, combine 3 Tbsp. warm water and sugar in small bowl. Stir until sugar dissolves. Add additional 3 Tbsp. room temperature water, lime juice, fish sauce and garlic. Stir and set aside.

Step 2

In medium bowl, add shrimp, fish sauce, lemongrass paste, brown sugar and garlic cloves. Mix to coat the shrimp and set aside to marinate 10 minutes.

Step 3

While the shrimp marinates, cook rice vermicelli noodles according to package directions. Strain and rinse with cold water. Set aside to cool.

Step 4

In non-stick grill pan over medium high heat, cook shrimp 2 to 3 minutes per side or until pink and opaque. (Note: If cooking on stainless steel, add oil to pan.)

Step 5

To assemble, arrange lettuce leaves on plates. Layer each with 1-1.5 Tbsp. rice vermicelli noodles. Divide bean sprouts, shredded carrots and cucumber among lettuce cups. After noodle and veggie layers, place one Thai basil leaf atop each lettuce cup.

Step 6

Add 2 shrimp per lettuce cup and garnish with mint, cilantro and peanuts.

Step 7

Serve with nuoc cham dipping sauce separately or drizzled atop the lettuce cups.