Sep 13, 2009

Glass Noodle Salad (yum woon-sen)

This is another one of the Thai appetizer I love to order when having Thai cuisine. Prepared this too to go with the Hot basil minced meat w/rice. Recipe also adapted from Forest Leong - Cooking Classics Thailand. A savoury, tangy noodle salad that serves as a great light apppetiser.

Ingredients (serve 3-4):
Green bean vermicelli - 50g (soaked to soften & drained)
Chicken stock - 125ml (1/2 cup)
Minced pork - 100g (used 80g will do)
Prawns & Squid - 100g (cooked)
Shallot - 1 (peeled & finely sliced)
Unsalted roasted peanuts - a handful (I omitted as I don't like peanut)
Spring onion - 1 stalk (cut into length or chopped)

Dressing (combine together):
Fish sauce - 1 tbsp
Lime juice - 30 ml
Bird eye chilles - 2 to 3 (sliced) or red chilli - 1/2
Sugar - 1/4 tsp

1. Chop vermicelli into 10-12 cm (4-5 inches) length
2. Bring stock to boil over medium heat and add minced pork. Stir gently until pork is cooked. Add vermicelli, stirring quickly until it turns translucent.
3. Remove from heat, pour into a mixing bowl & pour dressing over & toss lightly.
4. Add prawns, squids, shallots, peanuts & spring onions & toss lightly again. Serve warm.

Optional not in the recipe:
I seasoned the pork with some sesame oil & pepper to remove the porky smell.
Original recipe is double the above portion which I think is too much to serve 4. That day, I did the above portion whiich was definitely more than enough to serve 3 as an appetiser.
Finally, this is my last outstanding post for Aug 09. More Sep 09 updates on dining out, workshops & my bakes coming up...


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