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12 ounce package dried rice vermicelli |
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3 Scallion, trimmed and thinly sliced into rounds (white and green parts) |
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3 Carrots, peeled and julienned |
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Leaves from 2 heads Boston or Bibb lettuce |
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2 unripe Carambolas (star fruit), sliced paper thin crosswise (optional) |
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1 English (hothouse) cucumbers, peeled, halved lengthwise, seeded and sliced paper thin crosswise |
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1 bunch fresh mint sprigs |
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1 C Unsalted Roasted Peanuts, Crushed |
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Grilled meat or seafood for serving |
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Sweet, Sour, and Spicy Fish Sauce Dressing: |
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2/3 C Fresh Lime or Lemon Juice |
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2 Large Garlic Cloves, thinly sliced or minced |
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2 Red Thai Chilies, halved lengthwise, seeded (or not), and thinly sliced or minced |
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Put the rice vermicelli in a large bowl with water to cover. Let soak until pliable, about 30 minutes. In a large pot of boiling water, cook the vermicelli for no more than 5 seconds. Drain and rinse under cold running water. Transfer to a dish, cover with plastic, and set aside. ln a small saucepan, heat the oil over medium heat. Fry the scallions until fragrant and light golden, about 5 minutes. Remove from heat and let cool. Toss the rice vermicelli with the scallion oil (including the scallions) and transfer to a dish. On a platter, arrange, in individual piles, the carrots, lettuce leaves, carambolas (if using), cucumber, and mint sprigs. Put the peanuts in a separate bowl. Instruct guests to take some vermicelli, carrots, cucumbers, carambolas, lettuce leaves (freshly torn), mint leaves (pinching off the stems and freshly torn), and toss in their individual dish (a large soup bowl or a deep plate is best) until the ingredients are evenly distributed. Place some grilled meat or seafood on top, sprinkle with peanuts, and drizzle with the sauce. SWEET, SOUR AND SPICY FISH SAUCE DRESSING: - In a medium bowl, whisk together the sugar, fish sauce, and lime or lemon juice until the sugar is completely dissolved. Add the garlic and chilies. Let stand for 30 minutes before serving. Store in the refrigerator for up to 1 week. |
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