Vietnamese spring noodle salad

Vietnamese spring noodle salad
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Vietnamese spring noodle salad ingredients

  • Water for boiling
  • 1⁄2 lb Quarter inch rice sticks
  • -(imported from Thailand)*
  • 2 c Fresh snow peas, trimmed
  • 16 med Shrimp, shelled
  • 1 Clove garlic, minced
  • 1 Shallot, minced
  • 2⁄3 c Fresh lime juice
  • 1⁄2 c Fish sauce*
  • 1⁄2 c water
  • 4 T Sugar
  • 1⁄2 t Red pepper flakes
  • 2 Bibb lettuce heads, leaves
  • -separated, rinsed and
  • -patted dry
  • 3 Carrots, peeled and grated
  • 3 c Fresh mung bean sprouts
  • 1 c Diced cucumber
  • 2 Scallions, trimmed and
  • -thinly sliced
  • 1 c Fresh mint leaves
  • 1⁄4 c Fresh cilantro, roughly

Cooking Vietnamese spring noodle salad

1. * available in asian grocery stores bring one large pot and one medium-size pot of water to a boil.
2. Drop the snow peas into the medium-size pot and cook for about 10 seconds (they will turn bright green).
3. Remove them from the pot with a slotted spoon and rinse under cold water.
4. When the water in the medium-size pot has returned to a boil, add the shrimp and cook for 2 minutes, or until opaque.
5. Drain, and rinse shrimp under cold water.
6. Set aside.
7. Add the rice noodles to the large pot of boiling water.
8. Boil for 4-5 minutes, drain, and rinse under cold water.
9. In a small bowl, whisk together the garlic, shallot, lime juice, fish sauce,

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