Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Cooked crispy roast pork
OR
4 Fresh boneless pork slices
3 tb Clear honey
2 tb Dry sherry
1 ts Chili powder
8 oz Rice vermicelli
1 lb Fresh shrimp -- cooked and
Halved
1 c Finely chopped cooked
Chicken
3 Pickled onions -- cut into
Fine strips
3 Dill pickles -- cut into
Fine strips
1 Carrot -- grated
1 pk Round Banh Trang rice paper

-----------------------DIPPING SAUCE----------------------------
1/2 c Nuac Mam sauce
OR Maggi liquid seasoning
1 Red chili peppers -- finely
Chopped
2 To 3 tbsp. lemon juice
2 ts Wine vinegar
2 ts Ginger wine
1 ts Sugar

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

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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