CELLOPHANE NOODLE SALAD Ingredients 1 package dried bean thread vermicelli 8 medium shrimp peeled and deveined ¼ lb chicken cut into bite sized pieces ¼ lb pork cut into bite sized pieces 2 stalks lemon grass, cut to 4" and finely sliced 3 scallions finely chopped ½ Tablespoons minced Thai chilies 1 cup fresh mint, chopped 5 Tablespoons lemon juice 1 Tablespoon fish sauce 1 Tablespoon Chili Tamarind sauce 1 Tablespoon brown sugar 6 leaves romain 1 Tablespoon finely chopped peanuts Cilantro as a garnish Technique Chop noodles into thirds. Then put into boiling water for 30 seconds or until tender. Then drain in colander and set aside. Put shrimp into boiling water til done, about 1 minute Put chicken and pork into boiling water, about 1 minute. Combine chicken , shrimp, pork and noodles, in a large mixing bowl. Add scallions, chilies, lemon grass and mint and toss to mix. To make dressing, combine in a bowl lemon juice, fish sauce, chili tamarind paste, sugar and noodles stir well. Pour dressing over and serve on platter lined with lettuce. Sprinkle peanuts on top and garnish with cilantro.