Cold crispy roast lamb, beansprout, and bean salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Crispy roast leg of lamb |
| Thinly sliced and cut into | ||
| ½ | x | 1\" strips |
| 2 | cups | Beansprouts -- washed and |
| Dried | ||
| 1 | cup | Green beans |
| Tossed in boiling water for | ||
| 5 | Minutes | |
| 1 | cup | Broccoli flowerets -- |
| Blanched | ||
| 6 | Lettuce leaves -- preferably | |
| Chinese | ||
| 3 | larges | Tomatoes -- cut into wedges |
| 1 | large | Cucumber -- peeled and |
| Sliced | ||
| ½ | medium | Sweet bell pepper -- cut in |
| Strips | ||
| 2 | mediums | Onions finely sliced into |
| Rings | ||
| 6 | Green onion curls | |
| 3 | Hard-cooked eggs -- peeled | |
| And halved | ||
| ½ | cup | Unsalted roasted peanuts |
| ½ | cup | Lemon juice |
| 3 | tablespoons | Vinegar |
| 4 | Cloves garlic | |
| 3 | tablespoons | Chopped fresh cilantro |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Nuoc Mam sauce |
| OR Maggi liquid seasoning | ||
| 1 | Hard-cooked egg -- sliced | |
| Fresh cilantro -- chopped | ||
| Chili flowers -- for | ||
| Garnish | ||
Directions
DRESSING
GARNISH
*(Thit Cuu Quay Don De Nguoi An Voi Gia Va Dau).
1. Blend all the dressing ingredients in a blender using a little water to give you the consistency you want. Adjust by increasing vinegar, sugar, or Nuoc Mam sauce. Set aside. 2. Arrange the salad ingredients on a large dish. Start off with a bed of lettuce and from there, you are on your own.
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
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