This noodle salad is a signature dish of Vietnam. As is the case with many Vietnamese dishes, once the ingredients have been assembled, each diner mixes the dish at the table to his or her liking.To make fried shallots, slice cloves into very thin, uniform slices, then separate the slices. In a small fry pan over medium heat, pour in vegetable oil to a depth of 1 inch and heat to 325deg.F on a deep-frying thermometer. Add the slices and fry until light golden brown, about 5 minutes. Remove with a slotted spoon and drain on a paper bag.
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