Simple salad (rau tron don gian)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lettuce -- finely shredded | |
| 1 | Cucumber | |
| Peeled and cut lengthwise | ||
| Into thin strips | ||
| 2 | Carrots | |
| Peeled and cut lengthwise | ||
| Into thin strips | ||
| 1 | large | Handful of beansprouts |
| Washed and drained | ||
| Thoroughly | ||
| 3 | tablespoons | Chopped fresh cilantro |
| 3 | tablespoons | Chopped fresh mint |
| 2 | Hard-boiled eggs -- for | |
| Garnish | ||
| 4 | tablespoons | Nuoc Mam sauce |
| OR | ||
| 3 | tablespoons | Maggi liquid seasoning |
| 4 | tablespoons | Lemon juice |
| 1 | tablespoon | Wine vinegar |
| 3 | Cloves garlic -- finely chopped and crushed | |
| 1 | teaspoon | Sugar |
| 1 | Red chili peppers -- finely | |
| Chopped | ||
| 3 | tablespoons | Roasted peanuts -- crushed |
Directions
SALAD DRESSING
1. Combine the lettuce, cucumber, carrots, and beansprouts. Mis lightly. 2. Mix the Nuac Mam sauce, lemon juice, and vinegar. Add the garlic and sugar and stir thoroughly, then add the chili and peanuts, and stir again. 3. Toss the dressing into the salad ans scatter the cilantro and mint over the top. Garnish with the egg quarters.
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