VIETNAMESE SPRING NOODLE SALAD

      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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