Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Dried jellyfish
2 Cooked chicken breasts --
Cut into strips
1/2 Cucumber -- cut into thin
Strips
1 tb Chopped fresh mint
1 tb Chopped fresh cilantro
Crushed roasted peanuts --
For garnish

----------------------NUOC CHAM SAUCE---------------------------
2 Dried hot red chili -- cut
Into pieces
1 Clove garlic -- chopped
1 ts Sugar
1/2 Fresh lime juice
1 tb Nuoc Mam sauce
OR
2 tb Light soy sauce and
1 ts Anchovy extract
3 tb Water

*(Dua Leo Tron Voi Sua Va Thit Ga).

1. Make the Nuoc Cham sauce by mixing the chilies, garlic, and
sugar, and pounding. Squeeze the lime over the mixture. Add the
Nuoc Mam sauce and water and stir thoroughly. Set aside. 2. Soak the
jellyfish in hot water for about 30 minutes. Remove and soak in cold
water for 2 hours, squeezing consantly to remove the salt. 3. Mix
together the fellyfish, chicken, and cucumber. Add the mint and
cilantro. Add the dressing and toss. Sprinkle with the crushed
peanuts. 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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