Yum wum sen

This is the Southeast Asian salad! The unique taste is shocking♪
Just the right flavor for when you want to feel refreshed.
Refreshing citrus fruits, vegetable texture

The last recipe in the Thai series. Here’s a classic Thai salad for you☺

– bean thread noodles : 80 g (2.8 oz)
– ground pork : 40 g (1.4 oz)
– tiger prawn, head removed : 10
– dried shrimp : 20 g (0.7 oz)
– dried wood ear mushrooms : 12 g (0.42 oz)
– carrot : 1/3 *shred
– red onion : 1/4 *slice
– celery : 1/2 rib *slice
– white mushrooms : 3 *slice
– coriander : 1 bunch
– scallion : 2 stalks
– red hot pepper : 1-2

～sauce～
– nam pla (fish sauce) : 3 tbsps
– lime : 1(3 tbsps)
– granulated sugar : 4 tbsps

YIELD:
Serves 2

TOTAL TIME:
60 minutes

COST:
middle

DIFFICULTY： ★★☆☆☆

1 Soak the bean thread noodles in water for the specified time and return it.
　Soak dried shrimp and dried wood ear mushrooms in water.
　Cut 1/3 of a carrot into small pieces.
　Thinly slice 1/4 of a purple onion.
　String off the celery and cut into thin slices.
　Remove the stem from the mushrooms and slice them.
　Cut the green onion and coriander into 3-4 cm chunks.

2 Cut wood ear mushrooms into small pieces.
　It is easier to eat if you remove the hard parts☆
　Cut bean thread noodles into bite-size pieces about 10 cm long.
　Shell the shrimp and remove the backs.
　Shrimps are rubbed with salt and potato starch to remove dirt.

3 Boil water and cook the shrimp
　Continue to cook ground pork, breaking it up as you go.

4 Add 3 tablespoons fish sauce and lime juice
　and 4 teaspoons granulated sugar.

5 Boil water and quickly cook vermicelli for 20 seconds, then immediately transfer to a bowl.
　Mix while warm and toss the vermicelli with the dressing.
　Add the shrimp, peeled shrimp, minced meat, and small red pepper flakes.
　Roughly mix everything together.

6 Add wood ear mushrooms, carrots, and purple onions.
　Add celery, mushrooms, green onions, and coriander, and mix all together.