Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Fresh red snapper, sea bas,
Or carp -- cleaned and
Gutted
2 ts Salt
3 tb Dry sherry
2 tb Ginger wine
3 tb Cornstarch
Vegetable oil
6 oz Rice vermicelli
2 Dill pickles -- chopped
2 Pickles onions -- chopped
1 Carrot -- grated
1 pk Round Banh Trang rice paper

-----------------------DIPPING SAUCE----------------------------
4 tb Nuac Mam
OR
Maggi liquid seasoning
1 Red chili peppers -- finely
Chopped
1 Clove garlic -- finely
Chopped
1 tb Lemon juice
1 ts Cider vinegar
OR
Wine vinegar
1 ts Sugar
2 ts Dry sherry

--------------------------TO SERVE-------------------------------
Cilantro sprigs
Mint sprigs
1 Butterhead lettuce

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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