---------- Recipe via Meal-Master (tm) v8.02
       Title: Vietnamese Spring Noodle Salad
 Categories: Vietnamese, Salads, Extras, Rice/grains
      Yield: 6 servings

           Water for boiling
    1/2 lb Quarter inch rice sticks
          -(imported from Thailand)*
      2 c  Fresh snow peas; trimmed
     16 md 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 tb Sugar
    1/2 ts 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
           -chopped; 1/4 to 1/2 cup

  * 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.

  Serves 4-6. 289 calories per serving; 5% calories from
  fat; 2g total fat; 1g saturated fat; 35 mg
  cholesterol; 14g protein; 57g carbohydrates; 805 mg
  sodium; 5g fiber.

  "MealMasterized" by Mary Ann Young from June 1995
  issue of _Walking_
   by food writer Victoria Abbott Riccardi.

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