Cold crispy roast lamb, beansprout, and bean salad

Yield: 4 servings

Measure Ingredient
4 ounces Crispy roast leg of lamb
\N \N Thinly sliced and cut into
½ x 1\" strips
2 cups Beansprouts -- washed and
\N \N Dried
1 cup Green beans
\N \N Tossed in boiling water for
5 \N Minutes
1 cup Broccoli flowerets --
\N \N Blanched
6 \N Lettuce leaves -- preferably
\N \N Chinese
3 larges Tomatoes -- cut into wedges
1 large Cucumber -- peeled and
\N \N Sliced
½ medium Sweet bell pepper -- cut in
\N \N Strips
2 mediums Onions finely sliced into
\N \N Rings
6 \N Green onion curls
3 \N Hard-cooked eggs -- peeled
\N \N And halved
½ cup Unsalted roasted peanuts
½ cup Lemon juice
3 tablespoons Vinegar
4 \N Cloves garlic
3 tablespoons Chopped fresh cilantro
3 tablespoons Sugar
1 tablespoon Nuoc Mam sauce
\N \N OR Maggi liquid seasoning
1 \N Hard-cooked egg -- sliced
\N \N Fresh cilantro -- chopped
\N \N Chili flowers -- for
\N \N Garnish



*(Thit Cuu Quay Don De Nguoi An Voi Gia Va Dau).

1. Blend all the dressing ingredients in a blender using a little water to give you the consistency you want. Adjust by increasing vinegar, sugar, or Nuoc Mam sauce. Set aside. 2. Arrange the salad ingredients on a large dish. Start off with a bed of lettuce and from there, you are on your own.

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

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