---------- 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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