Vietnamese Glass Noodle Salad with Shrimp (Nộm miến tôm)

Cut the carrots and cucumber into thin matchsticks (julienne).

Place the carrots in a bowl, add 1 tablespoon of sugar, 1 tablespoon of rice vinegar, and a little fish sauce. Let it sit for the flavors to meld.

Pour hot water over the glass noodles, cover for 3 minutes, then drain. Let them drain thoroughly, then cut into smaller pieces, about 3-4 cm.