| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Bean thread vermicelli |
| 2 |
tb |
Lime juice |
| 1 |
tb |
Fish sauce |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Roasted sesame oil |
| 1/2 |
c |
Peanuts; toasted and chopped fine |
| 3 |
|
Scallions; chopped fine |
| 1/2 |
sm |
Carrot; chopped fine |
| 1/4 |
c |
Cilantro; chopped fine |
| 1/8 |
c |
Mint; chopped fine |
INSTRUCTIONS
Bring a pot of water to boil. Pour over the vermicelli. Let it sit for a
few minutes until it softens and becomes translucent. Drain water and rinse
with cold water. Allow to drain. In a small bowl, mix the lime juice, fish
sauce and sugar. Microwave for 30 seconds. Stir to finish dissolving the
sugar. Add the sesame oil. In a serving bowl, combine the noodles, sauce,
peanuts, scallions, carrot, cilantro and mint. Mix well to combine. Taste
for seasoning and correct. For a spicy version, mince a jalapno and add to
taste to the sauce to before microwaving. Serve at room temp. or
refrigerate.
Posted to recipelu-digest Volume 01 Number 256 by MickieX@aol.com on Nov
14, 1997
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