*  Exported from  MasterCook  *
 
                    HOT EGGS & SHREDDED VEGETABLE SALAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----EGG PANCAKES-----
    2       ea           Eggs
      1/4   ts           Nuoc Mam or light soy sauce.
                         Freshly ground black pepper
      1/2   ts           Water]
    1       tb           Vegetable oil.
                         -----SALAD INGREDIENTS-----
    2       oz           Bean thread vermicelli
    4       ea           Dried chicnese mushrroms
    1       tb           Sesame seeds
    2       ea           Cloves garlic, crushed.
                         Salt
    2       tb           Rice vinegar
    1 1/2   ts           Sugar
    2       tb           Soysauce
    2       tb           Sesame oil
    1       c            Snow peas, thinly sliced
      1/2   c            Bamboo shoots, thinly sliced
    1       sm           Carrot, peeled and thinly
                         -sliced
    1       sm           Daikon peeled and thinly
                         -sliced
    1       sm           Cucumber, peeled, seeded
                         -and thinly sliced.
    1       sm           Green bell pepper, thinly
                         -sliced
    2       ea           Celery stalks, thinly sliced
    1       sm           Red bell pepper thinly
                         -sliced.
    1       sm           Red onion thinly sliced
                         Salt
    1       tb           Roasted ground peanuts
                         Freshly ground black pepper
                         Fresh cilantro sprigs.
    1       ea           Soak the vermicelli warm
                         -water for 30 minutes,
                         -drain and cut into 2 inch
 
   lengths (use scissors).  Soak the mushrooms for 30
   minutes, discard stems and slice thinly. 2. Make egg
   pancakes by beating together the egg mixture. Heat oil
   over moderate heat. Pour in half of the egg mixture
   and tilt pan to spreadh the egg evenly over the
   bottom. It should be crepe thin. cook 30 seconds, turn
   and cook for 15 more seconds. Repeat with rest of
   mixture. Cool and slice into thin strips. 3. Toss the
   sesame seeds in a dry pan over moderate heat.  stir
   constantly until golden brown. Set Aside. 4. combine
   the garlic, salt, vinegar, sugar, soy sauce and sesame
   oil in a small bowl. Set aside. 5. bring a sauce pan
   of salted water to a boil and put in the noodles, snow
   peas, bamboo shoots and mushrooms. Cook for 30
   minutes. drain into a colander and run under cold
   water. dry and set aside. 6. Mix the carrots, 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 with paper towels.  Add sesame
   seeds. 7. combine all the shredded vegetables with
   blanched vegetables in a large bowl. Sprinkle the
   sauce over the mixture. Toss well. Transfer to a large
   serving platter. Sprinkle with black pepper and
   garnish with egg pancake strips, cilantro sprigs and
   ground peanuts. HOT EGGS AND SHREDDED VEGETABLE SALAD
   (Vietnamese Cooking, Paulette Do Van)
  
 
 
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