Vietnamese lettuce wraps


4 ounces cellophane noodles
1 shallot, julienned
2 garlic cloves, chopped
1 Serrano, seeded, 1/8 inch diced
½ pound ground pork
½ pound shrimp, peeled and deveined
2 tablespoons fish sauce
3 tablespoons sugar
1 teaspoon salt
Oil for sautéing
Bibb lettuce leaves, cleaned (8-10)
2 carrots, julienned very fine
Mint leaves, for garnish
Cilantro leaves, for garnish

Prepare the noodles according to package directions.

Form 2-inch, round patties with the shrimp/pork mixture. Heat 2 tablespoons oil in a large sauté pan over medium heat. Cook the patties for 2-3 minutes on each side or until cooked through. Remove and set aside on a plate while you build your wraps.

To build a wrap, start with a lettuce leaf and place a few noodles and carrots on top. Add a shrimp patty and top with a couple mint and cilantro leaves. Drizzle a little nuoc cham (Vietnamese dipping sauce) over the top of the wrap.

Nuoc cham:
½ cup fish sauce
½ cup fresh lime juice
½ cup sugar

Whisk together all ingredients until the sugar dissolves.