This is the recipe I received for Queenie Chan for the Singapore version of Lo Hei
We can use 3 or 5 fresh vegetables for tossing. 3 represent Fuk -blessings, Luk - money and good job, Sul -longivity. These can be red corrot, white carrot, and cucumber. or you can use five - add two more - 4. Hong - health, 5 - Tuen -a good happy natural ending (of one's life). That means you add two more vegetable or fruit - I would add Pomelo, and pinapple. All cut into thinnly strips. for those small dishes on the side that add to the salad: it would be good to have 8 which means prosperity : 1. this is a must - half cup of plum sauce, 2. two fresh small limes, 3. pickled ginger (two table spoons), 4. one tea spoon of white pepper, 5. one tea spoon of cinimon, 6. a cup of tiny cracker, 7, two table spoon of crushed peanut, 8. a tablespoon of seasme oil. some people add raw fish to the salad, it is optional.
I adjusted it for what I could find locally in the USA and for my family's preferred seasonings:
Raw vegetables I have used and have sliced really thin or used a grater:
jicama, red pepper, cucumber
The grocery store already had them grated into long strips that made it easy:
carrots, broccoli grated mix (near the coleslaw mix usually)
Noodles:
I soak rice vermicelli in warm water for 3-4 minutes
Seasonings:
Plum sauce (delicious), sesame oil, black pepper (we aren't fans of white pepper), lime juice fresh, we skip the cinnamon and the five spice, my kids just don't like it. I like picked ginger but not every one does.
Fruit:
Sliced pineapple is great but it depends on the season, pomelo I find at the asian store but a lot of work to peel and open it up, so I have used canned tangerines.
Toppings:
unsalted roasted peanuts, sesame seeds, asian crackers
