Yield: 6 servings
Measure | Ingredient |
---|---|
4 ounces | Bean thread vermicelli |
2 \N | Dried Chinese mushrooms |
\N \N | OR |
4 \N | Button mushrooms |
2 \N | Pieces black wood ear |
\N \N | Fungus |
1 tablespoon | Dried shrimp |
\N \N | OR |
8 \N | Fresh shrimp -- finely |
\N \N | Ground |
2 \N | Cloves garlic -- ground |
1 \N | Carrot -- grated |
1 \N | Onion -- grated |
½ cup | Ground pork |
1 tablespoon | Nuoc Mam sauce |
\N \N | OR |
1 tablespoon | Light soy sauce with 2 |
\N \N | Anchovies |
\N \N | Crushed into it, and a dash |
\N \N | Lime |
\N \N | Or lemon juice |
\N \N | Black pepper |
1 \N | Egg -- beaten |
1 pack | Banh Trang rice paper |
\N \N | Quadrant-shaped or round |
\N \N | Vegetable oil -- for frying |
2 tablespoons | Nuoc Man sauce |
\N \N | OR |
2 tablespoons | Maggi liquid seasoning |
1 \N | Clove garlic -- finely |
\N \N | Chopped |
2 teaspoons | Lime or lemon juice |
1 teaspoon | Cider vinegar -- or wine |
\N \N | Vinegar |
1 teaspoon | Sugar |
1 \N | Butterhead lettuce |
\N \N | Cilantro sprigs |
\N \N | Mint sprigs |
DIPPING SAUCE
TO SERVE
See part 2 for directions.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books