Hot Egg and Shredded Vegetable Salad Recipe

(Rau Cat Nho Tron Voi Trung Nong Thai Nho)

Ingredients : Serves 4

1/4 teaspoon

3 ml

15 ml

50 g

1 tablespoon

2 cloves

1/4 teaspoon

2 tablespoons

1 1/2 teaspoons

2 tablespoons

30 ml

100 g

50 g

1/4 teaspoon

1 tablespoon

1/4 teaspoon

A few

Eggs

Nuoc Mam sauce or light soya sauce

Freshly ground black pepper

Water

Vegetable oil

Bean thread vermicelli

Dried Chinese mushrooms

Sesame seeds

Garlic, crushed

Salt

Rice vinegar

Sugar

Soy sauce

Sesame oil

Snow peas or mange tout peas, thinly sliced

Bamboo shoots, thinly sliced

Small carrot, peeled and thinly sliced

Small daikon or white Chinese radish, peeled

and thinly sliced

Small cucumber, peeled, seeded and sliced thinly

Small green bell pepper, thinly sliced

Small red bell pepper, thinly sliced

Celery stalks, thinly sliced

Small red onion, thinly sliced

Salt

Roasted peanuts, ground

Freshly ground black pepper

Coriander sprigs

Method :

Soak the vermicelli in warm water for 30 minutes, drain and cut into 5cm lengths. Soak the dried Chinese mushrooms in water for 30 minutes, squeeze, discard the stems and slice thinly.
Make egg pancakes by beating together the eggs, Nuoc Mam sauce, black pepper and about 3 ml water in a bowl.
Heat the oil in a wok over a moderate heat.
Pour in half of the egg mixture and immediately tilt the wok to spread the egg evenly over the bottom.
The egg pancake should be crepe-thin. Cook for about 30 seconds. Turn and cook on the other side for 15 seconds. Repeat twice the rest of the mixture.
Cool and cut into thing strips.
Toss the sesame seeds in a dry wok over a moderate heat. Stir constantly until golden brown. This should take about 3 minutes. Set aside.
Combine the garlic, salt, vinegar, sugar, soy sauce and sesame oil in a small bowl by stirring. Set this sauce aside.
Bring a saucepan of salted water to the boil and put in the noodles, snow peas, bamboo shoots and mushrooms and cook for 30 seconds. Drain into a colander immediately and run under a cold tap for a few seconds. Dry with a paper towel and set aside.
Mix the carrot, daikon, cucumber, bell peppers, celery and red onion in a bowl and sprinkle on some salt.
Toss well and let stand for 30 minutes. Rinse the salt off and squeeze the vegetables dry by hand to remove all excess liquid and dry with kitchen paper to ensure the vegetables remain firm.
Combine all the shredded vegetables with the blanched vegetables in a large salad bowl. Sprinkle the sauce over the mixture. Toss well.
Transfer the salad to a serving platter. Sprinkle the ground nuts and black pepper over the top and garnish with the egg pancake strips and coriander sprigs.