Hot egg and shredded vegetable salad - pt. 1

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggs
1/4 ts Nuoc Mam sauce
OR light soy sauce
Freshly ground black pepper
1/2 ts Water
1 tb Vegetable oil
2 oz Bean thread vermicelli
4 Dried Chinese mushrooms
1 tb Sesame seeds
2 Cloves garlic -- crushed
Salt
2 tb Sesame oil
1 c Snow peas -- thinly sliced
1/2 c Bamboo shoots -- thinly
Sliced
1 sm Carrot -- peeled/thinly
Sliced
1 sm Daikon
OR white Chinese radish --
Peeled/thinly sliced
1 sm Peeled cucumber --
Seeded/thinly sliced
1 sm Green bell pepper -- thinly
Sliced
1 sm Red bell pepper -- thinly
Sliced
2 Celery stalks -- thinly
Sliced
1 sm Red onion -- thinly sliced
Salt
1 tb Roasted peanuts -- ground
Freshly ground black pepper
Cilantro sprigs

*(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