Hot egg and shredded vegetable salad - pt. 2

4 servings

Ingredients

Quantity Ingredient
See part 1 for ingredients.

Directions

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

1. Soak the vermicelli in warm water for 30 minutes, drain and cut into 2 inch lengths. Soak the dried Chinese mushrooms in warm water for 30 minutes, squeeze, discard the stems, and slice thinly. 2. Make egg pancakes by beating together the eggs, Nuoc Mam sauce, black pepper, and about ½ teaspoon water in a bowl. Heat the oil in a wok over a moderate heat. Pour in half of the egg mixture and immediately tilt the wok to spread the egg evently 3. Toss the sesame seeds in a dry wok over a moderate heat. Stir constantly until golden brown. This should take about 3 minutes. Set aside. 4. Combine the garlic, salt, vinegar, sugar, soy sauce, and sesame oil in a small bowl by stirring. Set this sauce aside. 5. Bring a saucepan of salted water to a boil and put in the noodles, snow peas, bamboo shoots, and mushrooms, and cook for 30 seconds. Drain into a colander immediately and rununder cold water for a few seconds. Dry with a paper towel and set aside. 6. Mix the carrot, daikon, cucumber, bell peppers, celery, and red onion in a bowl, and sprinkle on some salt.

Toss well and let stand for 30 minutes. Rinse the salt off and squeeze the vegetables dry by hand to remove all excess liquid and dry with pa 7. Combine all the shredded vegetables with the blanced vegetables in a large salad bowl. Sprinkle the sauce over the mixture. Toss well. Transfer the salad to a serving platter.

Sprinkle the ground nuts and black pepper over the top and garnish with

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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