Ingredients: 6 ounces rice vermicelli
2 red thai chilies, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup sugar
1/2 cup fresh lime juice
1/3 cup asian fish sauce
2 tablespoons boiling water
1/2 pound medium shrimp, shelled and deveined
1/2 pound bay scallops
1/2 pound small squid, bodies cut into 1/2 inch rings and tentacles halved
3 plum tomatoes, seeded and diced
1 cup bean sprouts
1 cup mint leaves
1/2 small red onion, thinly sliced
1/2 cup salted roasted peanuts
1. In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes.
2. In am mortar, pound the thai chilies and garlic to a paste with 1 tablespoon of the sugar. Add the lime juice, fish sauce, boiling water and the remaining 3 tablespoons of sugar and pound until the sugar dissolves. Let the dressing stand at room temperature for 30 minutes.
3. Bring a large saucepan of water to a boil. Fill a bowl with ice water. add the shrimp to the boiling water and cook until white throughout and curled, 2 to 3 minutes. Using a slotted spoon transfer the shrimp to the ice water. Add the scallops to the boiling water and cook until white and firm, 2 to 3 minutes. Transfer the scallops to the ice water. Add the squid to the boiling water and cook just until firm, about 45 seconds. Transfer the squid to the ice water. Drain all the seafood and pat dry.
4. Bring a fresh saucepan of water to boil and refill the bowl with ice water. Drain the vermicelli, add the boiling water and cook just until al dente, 1 minute. Drain and transfer to the ice water. Drain again and pat dry. Cut the vermicelli into 3-inch lengths.
5. In a large bowl, toss the seafood with the vermicelli, tomatoes, bean sprouts, mint, red onion, peanuts and chile dressing. Arrange the lettuce leaves on a platter and fill with seafood salad. Garnish with cilantro leaves and serve.