Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

*(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 1/2 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
See part 1 for ingredients.

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