Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Crispy roast leg of lamb
Thinly sliced and cut into
1/2 x 1" strips
2 c Beansprouts -- washed and
Dried
1 c Green beans
Tossed in boiling water for
5 Minutes
1 c Broccoli flowerets --
Blanched
6 Lettuce leaves -- preferably
Chinese
3 lg Tomatoes -- cut into wedges
1 lg Cucumber -- peeled and
Sliced
1/2 md Sweet bell pepper -- cut in
Strips
2 md Onions finely sliced into
Rings
6 Green onion curls
3 Hard-cooked eggs -- peeled
And halved

--------------------------DRESSING-------------------------------
1/2 c Unsalted roasted peanuts
1/2 c Lemon juice
3 tb Vinegar
4 Cloves garlic
3 tb Chopped fresh cilantro
3 tb Sugar
1 tb Nuoc Mam sauce
OR Maggi liquid seasoning

--------------------------GARNISH-------------------------------
1 Hard-cooked egg -- sliced
Fresh cilantro -- chopped
Chili flowers -- for
Garnish

*(Thit Cuu Quay Don De Nguoi An Voi Gia Va Dau).

1. Blend all the dressing ingredients in a blender using a little
water to give you the consistency you want. Adjust by increasing
vinegar, sugar, or Nuoc Mam sauce. Set aside. 2. Arrange the salad
ingredients on a large dish. Start off with a bed of lettuce and
from there, you are on your own.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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