- 1 pound raw medium shrimp, peeled and deveined
- 2 tablespoons rice wine or sake (optional)
- 2 pounds fennel bulbs, stalks and root base trimmed, leaving 1/8 inch of the stem to hold the fennel together
- 1/3 pound thin rice stick noodles, softened in hot water and drained
- 3 cups grated carrots
- 5 to 6 tablespoons coarsely chopped fresh cilantro leaves
- ¼ cup finely chopped scallion greens
- 3 tablespoons coarsely chopped fresh basil leaves
- 1¼ teaspoons dried chile flakes
- Juice of 4 to 5 limes or 2½ lemons (about 2/3 cup)
- 1/3 cup fish sauce, or more to taste
- 1/3 cup sugar
- 1½ tablespoons minced garlic
- FIRST Using a sharp knife, slice the shrimp lengthwise along the back in half. Bring 4 cups of water and the rice wine, if using, to a boil, add the shrimp, and cook about 1½ minutes after the water reaches a boil, or until the shrimp are opaque. Drain in a colander and rinse under cold running water. Drain again.
- SECOND Holding each fennel bulb securely, cut lengthwise in half, then cut into slices about ¼ inch thick and 1½ inches long.
- THIRD In a large stockpot, heat 2 quarts of water until boiling. Add the softened rice stick noodles and swirl in the hot water. Cook for 10 seconds, or until just tender. Remove with a strainer or a slotted spoon and drain thoroughly in a colander. Rinse under cold running water. Drain thoroughly and arrange on a deep serving platter.
- FOURTH Bring the water back to a boil. Add the fennel slices and cook about 6 to 7 minutes, until crisp-tender. Drain, refresh under cold running water, and drain again thoroughly. Arrange the fennel slices over the noodles and sprinkle the carrots on top, leaving a slight indentation in the center. Arrange the shrimp in the center. Sprinkle the cilantro, scallion greens, and basil on top.
- FIFTH Soak the dried chile flakes in the lime juice for 2 to 3 minutes in a medium bowl. Add the remaining Dressing ingredients, and stir to dissolve the sugar. Spoon the dressing onto the salad or serve on the side. Eat at room temperature or chilled.