Step 1

In a medium-sized bowl combine shrimp, 1 tablespoon vegetable oil, wine, 1 tablespoon fish sauce, soy sauce, 2 tablespoons lime juice, 2 tablespoons honey, 2 teaspoons minced garlic and lemongrass.

Step 2

Allow shrimp to marinate for 15 minutes, stirring occasionally.

Step 3

In a small bowl whisk together ¼ cup fish sauce, 2 tablespoons lime juice, ¼ cup honey, rice vinegar, water, 1 teaspoon minced garlic, and minced red chili.

Step 4

Taste and add 1 to 2 tablespoons of water if needed, then set nuoc cham sauce aside.

Step 5

In a medium-sized pot bring enough water to cover the rice noodles to a boil.

Step 6

Turn heat off and add in noodles, allow to sit until tender, 3 minutes.

Step 7

Remove noodles and transfer to a colander and rinse with cool water. Set aside.

Step 8

Heat a large skillet over high heat.

Step 9

Add 1 tablespoon vegetable oil, once hot add the marinated shrimp in one layer.

Step 10

Sear shrimp until a brown crust is formed, about 1 to 2 minutes.

Step 11

Flip and cook until no longer translucent, about 1 minute.

Step 12

Transfer shrimp to a plate.

Step 13

Evenly divide salad ingredients into 4 bowls; romaine lettuce, rice noodles, carrots, cucumber, bean sprouts, cilantro, mint, basil, shrimp, green onions and roasted peanuts.

Step 14

Serve nuoc cham sauce on the side.