Recipe - Bean Thread Salad

4 ounce Bean thread vermicelli
2 tablespoon Lime juice
1 tablespoon Fish sauce
1 tablespoon Sugar
One half teaspoon Roasted sesame oil
One half cup Peanuts; toasted and chopped
fine
3 Scallions; chopped fine
One half small Carrot; chopped fine
One fourth cup Cilantro; chopped fine
1/8 cup Mint; chopped fine

Bring a pot of water to boil. Pour over the vermicelli. Let it sit for a
few minutes until it softens and becomes translucent. Drain water and rinse
with cold water. Allow to drain. In a small bowl, mix the lime juice, fish
sauce and sugar. Microwave for 30 seconds. Stir to finish dissolving the
sugar. Add the sesame oil. In a serving bowl, combine the noodles, sauce,
peanuts, scallions, carrot, cilantro and mint. Mix well to combine. Taste
for seasoning and correct. For a spicy version, mince a jalapno and add to
taste to the sauce to before microwaving. Serve at room temp. or
refrigerate.

Posted to recipeludigest Volume 01 Number 256 by MickieX@aol.com on Nov
14, 1997