Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Rice vermicelli
4 Dried Chinese mushrooms
OR
8 Regular mushrooms
2 Pieces black wood ear
Fungus
1 pk Round Banh Trang rice paper
2 Pickles onions -- thinly
Sliced
2 Dill pickles -- thinly
Sliced
8 oz Sliced bamboo shoots --
Drained and thinly sliced
1 Carrit -- grated
4 Rings
OR
1 sm Can pineapple slices --
Drained and chopped

-----------------------DIPPING SAUCE----------------------------
1/2 c Nuoc Mam sauce
OR
Maggi liquid seasoning with
2 tb Lemon juice
1 Clove garlic -- crushed
1 sm Chopped chili -- optional

--------------------------TO SERVE-------------------------------
1 Butterhead lettuce
Cilantro sprigs
Mint sprigs
1/2 Peeled cucumber
Sliced into matchsticks
-1 1/4 inch long
Fresh pineapple, thinly
-sliced

*(Bi 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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