Yum Woon Sen

Ingredients

• 4 oz glass noodles (mung bean vermicelli)
• 4 oz ground pork
• 8 medium shrimp, peeled and deveined
• 2 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 tbsp palm sugar or brown sugar
• 2 Thai chilies, minced
• 2 shallots, thinly sliced
• 2 stalks celery, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp roasted peanuts, roughly chopped
• 1 green onion, sliced

Instructions

1. Soak glass noodles in warm water for 10 minutes until softened, then drain and cut into shorter lengths.
2. Bring a pot of water to boil. Cook the ground pork, breaking it apart, until no longer pink. Remove and set aside.
3. In the same boiling water, cook the shrimp until pink and cooked through, about 2 minutes. Remove and set aside.
4. Blanch the softened glass noodles in the boiling water for 30 seconds, then drain and rinse with cold water.
5. In a small bowl, whisk together fish sauce, lime juice, sugar, and minced Thai chilies until sugar dissolves.
6. In a large mixing bowl, combine glass noodles, cooked pork, shrimp, shallots, celery, and green onion.
7. Pour the dressing over the salad and toss well to combine.
8. Garnish with fresh cilantro and roasted peanuts before serving.