Vietnamese Spring Noodle Salad

Title:
Vietnamese Spring Noodle Salad

Yield:
6 Servings

Categories:
Vietnamese,
Salads,
Extras,
Rice/grains




Ingredients:





          Water for boiling


   1/2 lb Quarter inch rice sticks


          -(imported from Thailand)*


     2 c  Fresh snow peas; trimmed


    16 md Shrimp; shelled


     1    Clove garlic; minced


     1    Shallot; minced


   2/3 c  Fresh lime juice


   1/2 c  Fish sauce*


   1/2 c  Water


     4 tb Sugar


   1/2 ts Red pepper flakes


     2    Bibb lettuce heads; leaves


          -separated, rinsed and


          -patted dry


     3    Carrots; peeled and grated


     3 c  Fresh mung bean sprouts


     1 c  Diced cucumber


     2    Scallions; trimmed and


          -thinly sliced


     1 c  Fresh mint leaves


   1/4 c  Fresh cilantro; roughly


          -chopped; 1/4 to 1/2 cup






 * Available in Asian grocery stores


 


 Bring one large pot and one medium-size pot of water to a boil. Drop the


 snow peas into the medium-size pot and cook for about 10 seconds (they will


 turn bright green). Remove them from the pot with a slotted spoon and rinse


 under cold water.


 


 When the water in the medium-size pot has returned to a boil, add the


 shrimp and cook for 2 minutes, or until opaque. Drain, and rinse shrimp


 under cold water. Set aside.


 


 Add the rice noodles to the large pot of boiling water. Boil for 4-5


 minutes, drain, and rinse under cold water.


 


 In a small bowl, whisk together the garlic, shallot, lime juice, fish


 sauce, 1/2 cup water, sugar, and pepper flakes until the sugar is


 dissolved. Divide the dressing into four small bowls.


 


 Pile the lettuce leaf "cups" in the center of a large platter. Surround the


 lettuce with separate mounds of carrot, bean sprouts, cucumber, scallion,


 mint. cilantro, snow peas, noodles, and shrimp.


 


 Give each person a plate upon which to put a lettuce leaf cup. Fill each


 lettuce cup with a tiny bit of ingredient, drizzle with the dressing, and


 roll up in the shape of a cylinder.


 


 Serves 4-6. 289 calories per serving; 5% calories from fat; 2g total fat;


 1g saturated fat; 35 mg cholesterol; 14g protein; 57g carbohydrates; 805 mg


 sodium; 5g fiber.


 


 "MealMasterized" by Mary Ann Young from June 1995 issue of _Walking_ by


 food writer Victoria Abbott Riccardi.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini