Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Bean thread vermicelli
4 Dried Chinese mushrooms
OR
6 Button mushrooms
1 Piece light or yellow wood
Ear fungus
1 Piece black wood ear fungus
1 sm Can water chestnuts, --
Drained and chopped
2 Cloves garlic -- minced
2 Carrots -- grated
2 Onions -- grated
1 tb Nuoc Mam sauce
OR
1 tb Light soy sauce mixed with 2
Anchovies
Or 1/2 tbsp. anchovy extract
And a
ds Lime or lemon juice
Black pepper
1 Egg -- beaten
1 pk BanhTrang rice paper
Quadrant-shaped or round
Vegetable oil -- for frying

-----------------------DIPPING SAUCE----------------------------
2/3 c Nuoc Mam sauce
OR
4 tb Maggi liquid seasoning
1 Clove garlic -- finely
Chopped
1 Red chili peppers -- finely
Chopped
2 ts Lemon or lime juice
1 ts Cider vinegar or wine
Vinegar
1 ts Sugar
1 1/4 c Peanuts -- grated and
Optional

--------------------------TO SERVE-------------------------------
1 Butterhead lettuce
Cilantro sprigs
Mint sprigs
1/2 Peeled cucumber
Cut into matchstick slices
DIPPING SAUCE-----
TO SERVE-----

*(Bahn Cuon Chay Viet Nam).

See part 2 for directions.

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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