Cold Rice Vermicelli and Bean Sprouts Salad Recipe
Ingredients
| Peanut oil | 1 Tablespoon | |
| Eggs | 2 , beaten | |
| Boiling water | 4 Cup (16 tbs), drained | |
| 3 sweet, white cucumbers (canned), shredded | ||
| 1/2 cup of chives, cut into 1-inch pieces | ||
| Pork roast | 1 Cup (16 tbs) | |
| Light soy sauce | 1/3 Cup (16 tbs) | |
| 8 small hot green chilies in vinegar, or bottled Tabasco peppers, chopped | ||
| Sesame oil | 2 Teaspoon | |
| Sugar | 2 Teaspoon | |
| White vinegar | 1/2 Cup (16 tbs) | |
| Ginger | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| 3 ounces of rice vermicelli, placed in pot of boiling water, removed from heat, and allowed to set for 10 minutes; drained, rinsed under cold water, and drained again | ||
Directions
In a saucepan, heat the oil and cook the eggs as for an omelet; cook until just set.
Turn onto a plate, cool, then cut into 2-inch-long shreds and place in a large mixing bowl.
Add the bean sprouts, cucumbers, chives, and pork to the eggs in the mixing bowl.
In a saucepan, place the soy sauce, chilies, sesame oil, and sugar.
Bring to a boil; set aside to cool.
Blend the vinegar and ginger.
Add 1/4 cup of the vinegar mixture and 3 tablespoons of the soy sauce mixture to the bowl with the bean sprouts.
Toss well and taste for seasoning, adding salt, if necessary.
Turn onto a plate, cool, then cut into 2-inch-long shreds and place in a large mixing bowl.
Add the bean sprouts, cucumbers, chives, and pork to the eggs in the mixing bowl.
In a saucepan, place the soy sauce, chilies, sesame oil, and sugar.
Bring to a boil; set aside to cool.
Blend the vinegar and ginger.
Add 1/4 cup of the vinegar mixture and 3 tablespoons of the soy sauce mixture to the bowl with the bean sprouts.
Toss well and taste for seasoning, adding salt, if necessary.
Chef
