Hot egg and shredded vegetable salad - pt. 1

4 servings

Ingredients

Quantity Ingredient
2 Eggs
¼ teaspoon Nuoc Mam sauce
OR light soy sauce
Freshly ground black pepper
½ teaspoon Water
1 tablespoon Vegetable oil
2 ounces Bean thread vermicelli
4 Dried Chinese mushrooms
1 tablespoon Sesame seeds
2 Cloves garlic -- crushed
Salt
2 tablespoons Sesame oil
1 cup Snow peas -- thinly sliced
½ cup Bamboo shoots -- thinly
Sliced
1 small Carrot -- peeled/thinly
Sliced
1 small Daikon
OR white Chinese radish --
Peeled/thinly sliced
1 small Peeled cucumber --
Seeded/thinly sliced
1 small Green bell pepper -- thinly
Sliced
1 small Red bell pepper -- thinly
Sliced
2 Celery stalks -- thinly
Sliced
1 small Red onion -- thinly sliced
Salt
1 tablespoon Roasted peanuts -- ground
Freshly ground black pepper
Cilantro sprigs

Directions

*(Rau Cat Nho Tron Voi Trung Nong Thai Nho).

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

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