Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Pieces black wood ear
Fungus
OR
8 Button mushrooms
3 3/4 c Fish stock* -- see note
2 Cucumbers -- peeled and
Deveined
6 oz Bean thread vermicelli or
Spaghetti
1 1/3 c Fresh shrimp -- cooked and
Peeled
2/3 c Nuoc Mam sauce
OR
4 tb Maggi liwuid seasoning mixed
With
2 tb Lemon juice, 2 crushed
Anchovies or 1/2 tbsp.
Anchovy
Extract, 1 garlic clove,
Diced, and 1/4
Green onion, finely chopped
4 lg Cooked unpeeled shrimp --
For garnish

1. Soak the black wood ear fungus for 10 minutes or until soft in
nearly boiling water. When soft, slice thinly and place in stock.
Add the button mushrooms to the stock is using those instead. Put
into a dish and place on the table. 2. Slice the cucumber into thin
rounds or cut into fine matchsticks. Place in a dish and put on the
table. 3. Soak the vermicelli in water that has been boiled and
allowed to cool slightly (about 5 minutes). Drain and place in four
bowls. 4. Place the shrimp in a bowl and put on the table. Meanwhile
boil and simmer the stock. 5. The gusts garnish their bowls with the
ingredients in the dishes placed on the table, then pour the hot
stock over the whole. The Nuac Mam sauce is added to taste and the
soup bowls are garnished with the unpeeled shrimp.

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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