Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Pieces black wood ear |
| \N \N | Fungus |
| \N \N | OR |
| 8 \N | Button mushrooms |
| 3¾ cup | Fish stock* -- see note |
| 2 \N | Cucumbers -- peeled and |
| \N \N | Deveined |
| 6 ounces | Bean thread vermicelli or |
| \N \N | Spaghetti |
| 1⅓ cup | Fresh shrimp -- cooked and |
| \N \N | Peeled |
| ⅔ cup | Nuoc Mam sauce |
| \N \N | OR |
| 4 tablespoons | Maggi liwuid seasoning mixed |
| \N \N | With |
| 2 tablespoons | Lemon juice, 2 crushed |
| \N \N | Anchovies or 1/2 tbsp. |
| \N \N | Anchovy |
| \N \N | Extract, 1 garlic clove, |
| \N \N | Diced, and 1/4 |
| \N \N | Green onion, finely chopped |
| 4 larges | Cooked unpeeled shrimp -- |
| \N \N | For garnish |
1. Soak the black wood ear fungus for 10 minutes or until soft in nearly boiling water. When soft, slice thinly and place in stock.
Add the button mushrooms to the stock is using those instead. Put into a dish and place on the table. 2. Slice the cucumber into thin rounds or cut into fine matchsticks. Place in a dish and put on the table. 3. Soak the vermicelli in water that has been boiled and allowed to cool slightly (about 5 minutes). Drain and place in four bowls. 4. Place the shrimp in a bowl and put on the table. Meanwhile boil and simmer the stock. 5. The gusts garnish their bowls with the ingredients in the dishes placed on the table, then pour the hot stock over the whole. The Nuac Mam sauce is added to taste and the soup bowls are garnished with the unpeeled shrimp.
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