Vietnamese Spring Noodle Salad

Recipe Ingredients

		Water for boiling
1/2 lb	227g / 8oz	Quarter inch rice sticks (imported from Thailand)
2 cups	474ml	Fresh snow peas - trimmed
16 cups	3792ml	Shrimp - shelled (medium)
1		Garlic - minced
1		Shallot - minced
2/3 cup	157ml	Fresh lime juice
1/2 cup	118ml	Fish sauce*
1/2 cup	118ml	Water
4 tablespoons	60ml	Sugar
1/2 teaspoon	2.5ml	Red pepper flakes
2		Bibb lettuce heads
3		Carrots - peeled and grated
3 cups	480g / 16oz	Fresh mung bean sprouts
1 cup	146g / 5.1oz	Cucumber - diced
2		Scallions - trimmed, sliced
1 cup	40g / 1.4oz	Fresh mint leaves
1/4 cup	4g / 0.1oz	Fresh cilantro - rough chop

Recipe Instructions

Rinse and pat dry the lettuce leaves.

* Available in Asian grocery stores Bring one large pot and one medium-size pot of water to a boil. Drop the snow peas into the medium-size pot and cook for about 10 seconds (they will turn bright green). Remove them from the pot with a slotted spoon and rinse under cold water.

When the water in the medium-size pot has returned to a boil, add the shrimp and cook for 2 minutes, or until opaque. Drain, and rinse shrimp under cold water. Set aside.

Add the rice noodles to the large pot of boiling water. Boil for 4-5 minutes, drain, and rinse under cold water.

In a small bowl, whisk together the garlic, shallot, lime juice, fish sauce, 1/2 cup water, sugar, and pepper flakes until the sugar is dissolved. Divide the dressing into four small bowls.

Pile the lettuce leaf "cups" in the center of a large platter. Surround the lettuce with separate mounds of carrot, bean sprouts, cucumber, scallion, mint. cilantro, snow peas, noodles, and shrimp.

Give each person a plate upon which to put a lettuce leaf cup. Fill each lettuce cup with a tiny bit of ingredient, drizzle with the dressing, and roll up in the shape of a cylinder.

"Walking" by food writer Victoria Abbott Riccardi.

Source:
Elizabeth Powell

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