Hot egg and shredded vegetable salad - pt. 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ¼ | teaspoon | Nuoc Mam sauce |
| OR light soy sauce | ||
| Freshly ground black pepper | ||
| ½ | teaspoon | Water |
| 1 | tablespoon | Vegetable oil |
| 2 | ounces | Bean thread vermicelli |
| 4 | Dried Chinese mushrooms | |
| 1 | tablespoon | Sesame seeds |
| 2 | Cloves garlic -- crushed | |
| Salt | ||
| 2 | tablespoons | Sesame oil |
| 1 | cup | Snow peas -- thinly sliced |
| ½ | cup | Bamboo shoots -- thinly |
| Sliced | ||
| 1 | small | Carrot -- peeled/thinly |
| Sliced | ||
| 1 | small | Daikon |
| OR white Chinese radish -- | ||
| Peeled/thinly sliced | ||
| 1 | small | Peeled cucumber -- |
| Seeded/thinly sliced | ||
| 1 | small | Green bell pepper -- thinly |
| Sliced | ||
| 1 | small | Red bell pepper -- thinly |
| Sliced | ||
| 2 | Celery stalks -- thinly | |
| Sliced | ||
| 1 | small | Red onion -- thinly sliced |
| Salt | ||
| 1 | tablespoon | Roasted 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