Vietnamese Glass Noodle Salad with Shrimp

Cut the carrots and cucumber into fine strips (julienne).

Place the carrot strips in a small bowl and mix with 1 tbsp brown sugar, 1 tbsp rice vinegar, and a little fish sauce. Let them marinate briefly to soften and become aromatic.

Pour boiling water over the glass noodles, let them steep for about 3 minutes, then drain. Let them drain well and cut the noodles into pieces about 3-4 cm long with scissors.