---------- Recipe via Meal-Master (tm) v8.02
         Title: Vietnamese Spring Noodle Salad
   Categories: Vietnamese, Salads, Extras, Rice/grains
        Yield: 6 servings
             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.