Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
1 Clove garlic -- finely
Chopped
1 Carrot -- thinly sliced
1/4 c Water
1/2 c Pak-choy (Chinese cabbage)
Shredded
3 tb Chicken stock
1 tb Oyster sauce
1 tb Nuoc Mam sauce
OR 1 tablespoon light soy
Sauce and
1/2 ts Anchovy extract
1 ts Sugar
Freshly ground black pepper
4 oz Rice vermicelli
Soaked in war water for 4
Minutes -- drained well

*(Mi Vun Xao Voi Rau Dau).

1. Heat the oil in a wok over high heat and fry the garlic until
golden brown. Add the carrot and stir-fry for 1 minutes.

2. Add all the remaining ingredients except the vermicelli, stirring
gently. Cook for 2 minutes.

3. Add the vermicelli and toss to combine all the ingredients. Stir
for 1 minute. Serve in a large serving dish.

Formatted. 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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