Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Lettuce -- finely shredded
1 Cucumber
Peeled and cut lengthwise
Into thin strips
2 Carrots
Peeled and cut lengthwise
Into thin strips
1 lg Handful of beansprouts
Washed and drained
Thoroughly
3 tb Chopped fresh cilantro
3 tb Chopped fresh mint
2 Hard-boiled eggs -- for
Garnish

-----------------------SALAD DRESSING----------------------------
4 tb Nuoc Mam sauce
OR
3 tb Maggi liquid seasoning
4 tb Lemon juice
1 tb Wine vinegar
3 Cloves garlic -- finely
-chopped and crushed
1 ts Sugar
1 Red chili peppers -- finely
Chopped
3 tb Roasted peanuts -- crushed

1. Combine the lettuce, cucumber, carrots, and beansprouts. Mis
lightly. 2. Mix the Nuac Mam sauce, lemon juice, and vinegar. Add
the garlic and sugar and stir thoroughly, then add the chili and
peanuts, and stir again. 3. Toss the dressing into the salad ans
scatter the cilantro and mint over the top. Garnish with the egg
quarters.

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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