Vietnamese Spring Noodle Salad

---------- 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.

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