Hot egg and shredded vegetable salad - pt. 1

4 servings

Ingredients

QuantityIngredient
2Eggs
¼teaspoonNuoc Mam sauce
OR light soy sauce
Freshly ground black pepper
½teaspoonWater
1tablespoonVegetable oil
2ouncesBean thread vermicelli
4Dried Chinese mushrooms
1tablespoonSesame seeds
2Cloves garlic -- crushed
Salt
2tablespoonsSesame oil
1cupSnow peas -- thinly sliced
½cupBamboo shoots -- thinly
Sliced
1smallCarrot -- peeled/thinly
Sliced
1smallDaikon
OR white Chinese radish --
Peeled/thinly sliced
1smallPeeled cucumber --
Seeded/thinly sliced
1smallGreen bell pepper -- thinly
Sliced
1smallRed bell pepper -- thinly
Sliced
2Celery stalks -- thinly
Sliced
1smallRed onion -- thinly sliced
Salt
1tablespoonRoasted peanuts -- ground
Freshly ground black pepper
Cilantro sprigs

Directions

*(Rau Cat Nho Tron Voi Trung Nong Thai Nho).

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