Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Cooked crispy roast pork |
| \N \N | OR |
| 4 \N | Fresh boneless pork slices |
| 3 tablespoons | Clear honey |
| 2 tablespoons | Dry sherry |
| 1 teaspoon | Chili powder |
| 8 ounces | Rice vermicelli |
| 1 pounds | Fresh shrimp -- cooked and |
| \N \N | Halved |
| 1 cup | Finely chopped cooked |
| \N \N | Chicken |
| 3 \N | Pickled onions -- cut into |
| \N \N | Fine strips |
| 3 \N | Dill pickles -- cut into |
| \N \N | Fine strips |
| 1 \N | Carrot -- grated |
| 1 pack | Round Banh Trang rice paper |
| ½ cup | Nuac Mam sauce |
| \N \N | OR Maggi liquid seasoning |
| 1 \N | Red chili peppers -- finely |
| \N \N | Chopped |
| 2 \N | To 3 tbsp. lemon juice |
| 2 teaspoons | Wine vinegar |
| 2 teaspoons | Ginger wine |
| 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