Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Dried jellyfish |
| 2 \N | Cooked chicken breasts -- |
| \N \N | Cut into strips |
| ½ \N | Cucumber -- cut into thin |
| \N \N | Strips |
| 1 tablespoon | Chopped fresh mint |
| 1 tablespoon | Chopped fresh cilantro |
| \N \N | Crushed roasted peanuts -- |
| \N \N | For garnish |
| 2 \N | Dried hot red chili -- cut |
| \N \N | Into pieces |
| 1 \N | Clove garlic -- chopped |
| 1 teaspoon | Sugar |
| ½ \N | Fresh lime juice |
| 1 tablespoon | Nuoc Mam sauce |
| \N \N | OR |
| 2 tablespoons | Light soy sauce and |
| 1 teaspoon | Anchovy extract |
| 3 tablespoons | Water |
NUOC CHAM SAUCE
*(Dua Leo Tron Voi Sua Va Thit Ga).
1. Make the Nuoc Cham sauce by mixing the chilies, garlic, and sugar, and pounding. Squeeze the lime over the mixture. Add the Nuoc Mam sauce and water and stir thoroughly. Set aside. 2. Soak the jellyfish in hot water for about 30 minutes. Remove and soak in cold water for 2 hours, squeezing consantly to remove the salt. 3. Mix together the fellyfish, chicken, and cucumber. Add the mint and cilantro. Add the dressing and toss. Sprinkle with the crushed peanuts. 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